Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
231
Calories
7g
Protein
22g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- four tablespoonfuls butter to a cream
- three eggs
Directions
1
Beat four tablespoonfuls butter to a cream, with half a pint pow- dered sugar ; add the yolks of three eggs, beating them in thoroughly ; then a rounded half-pint of corn-meal and the whites of the eggs beaten to a stiff froth. Mix well and bake in a pudding dish well but- tered. Serve hot with sauce.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive