Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 berries
- 2 quart pan
- 2 cup flour
- a small piece of butter
- 84 hatfield cook book
- 4 eggs
Directions
I egg, Yz cup sugar, i cup buttermilk, i teaspoon soda, little salt, 2 cups berries, flour to make a stiff cake, then pour into a 2 quart pan, cover, and boil two hours. Serve with sweetened sauce.
MRS. R. HUBBARD.
84 HATFIELD COOK BOOK.
CUSTARD SOUFFLE i'UDDlNG.
I pint milk, ^^2 cup flour, J-^ cup sugar. Stir all together, cook in double boiler until it tliickens, then add a small piece of butter. When cool add 4 eggs, whites and j^olks beaten separately. Then bake three- quarters of an hour in a pan of water. Serve im- mediately from the oven with following.