Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| 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
- four tablespoons sugar into one quart boiling milk
- one teaspoon essence of vanilla
- four eggs
- one quart boiling milk
- four table spoons corn starch in a little cold water
Directions
Mrs. W. E. Baxter.
Stir well beaten and strained yolks of four eggs and four tablespoons sugar into one quart boiling milk, stirring constantly to prevent burning, dissolve four table spoons corn starch in a little cold water or milk, boil until it begins to thicken, pour into a dish ready for table. Have the whites of iive eggs beaten to a stiff froth with teacup pulverized sugar and one teaspoon essence of vanilla, spread on top of pudding, set in a quick oven and brown. Take out, sprinkle with grated cocoanut and set dish away in a cool place ; serve cold three or four hours after it is made. The sweet liquor which settles to the bottom in cool- ing serves as a sauce.