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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | 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-half pint of new desserts
- a cup of cold water to start the juice of the apples
- a cup of sugar
- 93 milk
- two eggs
- nutmeg
Directions
Butter a quart pudding dish; cut thin slices of bread and spread with plenty of butter. Arrange in alternate layers of buttered bread and thinly sliced apples seasoned with sugar and nutmeg and a little of the yellow peel of the lemon. Save the apple peelings for the top and fill the dish very full. Add one-quarter of a cup of cold water to start the juice of the apples. Serve warm with a rich boiled custard sauce, made as follows: Scald one-half pint of new
milk; beat two eggs with half a cup of sugar; pour the milk over the egg mixture. Return to double boiler and stir until thick and smooth. Flavor with a few drops of vanilla.