Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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
- 4 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon gin- ger
- a pinch of salt
- 4 eggs
- 3 tapioca tapioca
- 2 tablespoonf uls tried out fat
- nutmeg
- salt
Directions
1. Plain. Ingredients. 1 qt. milk, 4 eggs, beaten yolks and whites separately, 4 tablespoons sugar, a grating of nutmeg and a pinch of salt. Bake in a buttered pudding dish till solid, and take from the oven before it curdles.
2. Rice and cus- To above ingredients add \ cup of
terd- rice cooked soft in part of the milk, or in
water. Bake £ to f of an hour, till nicely browned.
This is the foundation for the many varieties of rice
puddings. Raisins may be added.
3 Tapioca Tapioca and Sago puddings are made
in the same way, except that they must
4. Sago. j^ goake(;i for 2 hours in part of the
milk or in water.
Indian and cus- To the ingredients for plain custard tard pudding, pudding add 1 pt. of corn meal and an extra cup of milk, 1 teaspoon salt, 1 teaspoon gin- ger, i cup sugar and -J cup chopped beef suet or 2 tablespoonf uls tried out fat. Scald the meal first in the milk and bake the pudding, covered, two hours in slow oven.