Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 quart of scalding milk
- one quart of milk
- 1 cup of sugar
- 2 dessertspoons of crushed sugar in a tin pan
- 6 ozs
- 3 eggs
- 4 eggs
Directions
Put 2 dessertspoons of crushed sugar in a tin pan, let it stand on the stove until it begins to brown, then stir constantly until it is a thick black syrup. Pour it into 1 quart of scalding milk; add 6 ozs. of white sugar and the yolks of 3 eggs. Beat and pour into cups. Set in a pan of hot water in ttie oven and bake 30 minutes. Mrs L. M. H.
CAEAMEL PUDDING. One quart of milk ; 3 or 4 eggs ; 1 cup of sugar. Heat the milk and y^ cup of the sugar to boiling point. The remaining i^ cup of sugar put igt frying pan to brown on back of stove, until a light brown. Stir the caramel into the boiling milk, beat the eggs together until very light, pour slowly into the boiling milk, stirring constantly. Bake in pudding dish in pan of hot water with cover. Eemove as soon as custard is set.
Mes. Cora A. Snow.