Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 pint milk
- 4 tablespoons sugar
- 4 eggs
- 2 table- spoons sugar
Directions
One pint milk; 4 eggs; 4 tablespoons sugar; % teaspoon spice or, y^ teaspoon salt ; l/2\ teaspoon flavoring. Scald the milk. Sep- arate the eggs. Mix salt, sugar and cornstarch. Add to yolks and beat slightly. Beat the whites until very stiff, add 2 table- spoons sugar to them, beat slightly and spread mixture on top of the hot milk. Let cook 2 or 3 minutes until firm, lift out on a plate and pour the hot milk on the beaten yolks. Put this mixture into a double boiler and stir until it thickens. When nearly cool, stir in flavoring, put the cooked whites on the top and serve cold as a pudding. A pretty way to serve it is to lay specks of jelly on the whites.