Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 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
- 1 pint milk
- 1 quart of milk to boil in a double boiler
- 1 cup sugar
- 2 tablespoons cornstarch dissolved in a little milk
- 1 teaspoon lemon 166 old country recipes
- a pinch of soda in the molasses
- 8 figs chopped very fine
- 4 eggs beaten very light
- 4 eggs well beaten
Directions
Mrs. James Costello.
8 figs chopped very fine, i cup finely chopped beef suet, i cup chopped raisins, h cup molasses, h pint bread crumbs, 4 eggs beaten very light. Soak the bread crumbs for h hour in 1 pint milk ; put a pinch of soda in the molasses, mix all together, put in covered bowl and stearn 3 hours. Serve with hard sauce.
Mrs. Levi Thrapp.
Put 1 quart of milk to boil in a double boiler, adding 1 cup sugar. When it Iioils stir in 2 tablespoons cornstarch dissolved in a little milk, the yolks of 4 eggs well beaten, and 1 teaspoon lemon
166 OLD COUNTRY RECIPES AND NEW.
extract. Stir until it just starts to boil. Beat up the whites of egg very stiff, drop with a tablespoon over the top and put in the oven to brown.