Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of milk
- half pint of good brandy
- half pounds sugar
- one quarter pound corn starch
- half pound of butter
- two lemons
Directions
One quart of milk, a half pint of good brandy, one and a half pounds sugar, one quarter pound corn starch, eighteen eggs, a half pound of butter, two lemons. Line an earthen dish with puff paste; boil the milk; mix in a dish the eggs, sugar,
138 CONFECTIONERY RECIPES.
com starch, the juice and rind of the lemons, and the butter, heated. When the milk boils up, mix all and stir in briskly, until it thickens. Take off the fire, and stir in the brandy ; let it cool, and then pour into the paste. Bake in a hot oven ; serve hot, with wine or brandy sauce. — C. Hegrrum.