Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
743
Calories
27g
Protein
14g
Fat
121g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- half cups of milk
- 1 tablespoon cornstarch
- a cup of sugar stir 1 tablespoon cornstarch
- 2 eggs
- 1 tea- 82 tee useful cook book spoon of vanilla
- 82 tee useful cook book spoon of vanilla
- 1 table- spoon of sugar
Directions
1
One and a half cups of milk, a little salt, and beaten yolks of 2 eggs, mix. Into half a cup of sugar stir 1 tablespoon cornstarch, and add to the milk when hot. After it thickens remove from fire and add 1 tea-
2
82 TEE USEFUL COOK BOOK
3
spoon of vanilla. Have ready a baked crust on which is sliced ii bananas, over which pour the custard. Beat the whites of the eggs, add 1 table- spoon of sugar, put on pie, and brown in the oven.
4
Mks. E. C. Buck.
By Ithaca (N.Y.) First Baptist Church. Ladies Union ·
Recipe sourced from
internet_archive