Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sweet Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 1 cup of white sugar
- 1 cup thick cream
- 6 sweet oranges
- 3 eggs
- 1 tbs
- 3 tbs
- 2 tbs
Directions
Peel and slice thin 6 sweet oranges, removing the seeds. Pour over them 1 cup of white sugar. Heat a pt. of sweet milk in a double boiler, add well beaten yolks of 3 eggs. Stir constantly. Add 1 tbs. corn starch dissolved in a little cold milk and § cup sugar. Cook well and pour over oranges. Beat the whites of the eggs to a stiff froth. Add gradually 3 tbs. sugar. Spread on top of pudding. Put in oven for a few moments to brown. Any fruit may be used.
Mrs. T. F. Quinby.
MARSHMALLOW PUDDING. \ lb. marshmallows, 1 cup thick cream, \ tsp. vanilla, J cup chopped candied cherries, \ cup chopped almonds, 2 tbs. powdered sugar, sherry wine. Cut marshmallows in small pieces and soak in a little wine \ hour. Whip cream and add sugar and vanilla and the remaining ingredients. If you like use a tsp. granulated gelatine to mold.
Mrs. F. P. Mather.