Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 cups of sugar
- 2 oranges
- 9 dates
- 6 figs
- two bananas
- 2 bnglish walnuts
- 2 lemons
- 3 eggs
Directions
^ box of gelatine, 2 oranges, (juice only,) 9 dates, 6 figs, two bananas, 2 Bnglish walnuts. Dissoh e the gelatine in % pint cold water, let it stand one hour then add y2 pint boiling water, 2 lemons, (juice) 2 cups of sugar. Strain and let cool. The jelly must be almost cold before adding the fruit; which has been cut fine. Pour into a fancy dish and serve with whipped cream.
MRS. C. A. JONES. BREAD PUDDING.
I pint bread crumbs, i quart milk, i cup of sugar, 3 eggs (yolks,) piece of butter size of an Q:gg raisins, stirred in dish together and baked. Put layer of jelly over the top after baking, beat the whites of 3 eggs and ^ cup of sugar into a meringue. Brown in the oven.
MISS EMMA A. WAITE.
HATFIELD COOK BOOK. 81