Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
598
Calories
20g
Protein
13g
Fat
98g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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 cream
- one teaspoonful ginger
- six eggs beaten well
- six tablespoonsful of flour
- three quarters of an hour
- nutmeg
- ginger
- salt
Directions
1
Six eggs beaten well, one quart cream, six tablespoonsful of flour. Mix well together ; add a little rose water, half a nutmeg, one teaspoonful ginger, half a teaspoonful salt. Put in a well floured cloth, and let it boil for three quarters of an hour. Cold sauce or wine sauce, as you prefer.
2
168 PUDDINGS AND PIES.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive