Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Nuts | not in our table | 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 cups cold water
- 1 cup sugar
- 1 piece of stick cinnamon
- 1 cup chopped nuts
- 3 eggs
- 4 eggs beaten separately
Directions
Beat the yolks of 3 eggs, add \ cup sugar, grated rind and juice of lemon. Cook in double boiler until smooth, then beat in the whites of 3 eggs. Pour out into sherbet cups. Mrs. Martin.
NORWEGIAN PRUNE PUDDING. \ lb. prunes, 2 cups cold water. Let this stand 1 hour, then cook until prunes are tender and remove stones. 1 cup sugar, If cup boiling water, 1 piece of stick cinnamon, again bring to the boiling point and let simmer 5 minutes. Dissolve \ cup corn starch in cold water and add to prunes and cook for 5 minutes. Serve cold with whipped cream.
Mrs. N. S. Davis.
NUT PUDDING. 4 eggs beaten separately, 1 cup sugar, 1 cup chopped nuts, 2 J soda crackers, rolled fine, little salt. Bake 20 minutes. Serve with whipped cream.
Mrs. J. W. Campbell.