Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 2 tablespoons butter
- 1 quart of stale bread cut in thin slices
- 3 tablespoons sugar
- 3 quart bowl thoroughly
- 1 cup powdered sugar
- one quarter hours
- salt
- nutmeg
Directions
I qnait milk, 6 eg^s, 2 tablespoons butter (warm for buttering the mold,) 1 quart of stale bread cut in thin slices (sli\ered,) j4 cup dr}- currants, i cup seeded raisins, 5^ leaspoon salt, 3 tablespoons sugar, % nutmeg. Measure the bread after it is cut, packed solid into a quart measure, butter a 3 quart bowl thoroughly, sprinkle the bottom and sides with cur- rants, lay bread in laj^ers, raisins betw^een layers, and. bread on top. Beat eggs, sugar, salt, and nutmeg, add. milk and pour over bread. Put in cool place for three- hours, steam in a steamer one and one quarter hours. Serve with a creamy sauce made as follows: —
% cup of butter, 1 cup powdered sugar, J^ cup cream or milk, i teaspoon vanilla or lemon. Beat butter to a cream adding sugar gradually, beating all the time, when light and creamy, add the flavoring and a little at a time the cream. When all is beaten smooth place the bowl in a basin of hot water until smooth and creamy,