Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- five eggs
Directions
1
Cut slices of light bread, spread thinly with butter. Have ready, raisins boiled a few minutes. Put into the baking dish a layer of bread, and then one of raisins, which repeat until within an inch of top of dish. To five eggs, well beaten, add one quart of milk ; pour over pudding. Plavor to taste. Bake one-half hour. Serve with sauce.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive