Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one half cup butter
- one-half cups sugar
- one half pint boiling water
- one teaspoon eddy's triple extract of lemon
- half cup of butter mixed to a cream
- one pint of boiling water add one tea- cup granulated sugar
- one tablespoon butter
- one tablespoon corn starch dissolved in cold water
- one cup boiling water
- one tablespoon corn starch
- half cup butter
- half cups sugar one pint mashed strawberries
- a tablespoon of any kind of jelly may be added
- one egg
- one lemon
- four heaping tablespoons sugar
- two eggs
- one whole egg
- two teacups confectionery sugar
- one tea- cup granulated sugar
- nutmeg
- salt
Directions
Pudding Sauce. One half cup butter, one and one-half cups sugar, one egg, juice of one lemon, all beaten together. Be- fore serving pour on one half pint boiling water.
MRS. I. A. BRUNER.
Cream Sauce. Heat a pint sweet cream, slowly, in a vessel set in a sauce pan of boiling water, stirring often. When scalding hot remove from the fire and put in four heaping tablespoons sugar, and teaspoon nutmeg; stir three or four minutes, and add the whites of two eggs, beaten stiff, or one whole egg, well beaten, may be used instead. Mix thoroughly add one teaspoon Eddy's Triple Extract of lemon or vanilla. Keep hot until ready to serve. This is an excellent sauce for almost any pudding. MRS. JAMES BARR.
Hard Sauce. Two teacups confectionery sugar, half cup of butter mixed to a cream, the beaten whites of two eggs, table- spoon Eddy's Triple Extract of vanilla; beat well and set on ice to cool. Excellent with any kind of pudding.
MRS. F. E. FENDER.
EA-ery Day Sauce. To one pint of boiling water add one tea- cup granulated sugar, one tablespoon butter, a pinch salt, one tablespoon corn starch dissolved in cold water; flavor with Eddy's Triple Extract of vanilla or nutmeg; boil half an hour and if good and well cooked it will be very clear. If liked a tablespoon of any kind of jelly may be added.
MRS. JESSE LOVE.
Sauce for Suet Pudding. One cup boiling water, one and one-half cups sugar, lump of butter, and one tablespoon corn starch. MRS, BERTHA COX.
Strawberry Pudding Sauce. Half cup butter, one and one- half cups sugar one pint mashed strawberries; tream the but- ter and sugar, then stir in the berries.