Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | 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
- 1 tablespoon butter
- one ounce cake
- 1 teaspoon vanilla
- 1 cup sweet milk
- 2 eggs
- 1 level tablespoon grated
- 6 cups
- half their height
Directions
Stir together briskly for 5 minutes 1 tablespoon butter, 2 eggs, 1_ pinch salt, 1| ounces sugar, 1 level tablespoon grated, preserved ginger, one ounce cake or bread crumbs, 1 teaspoon vanilla, and 1 cup sweet milk. Butter 6 cups, put in the mixture, put in deep pans with boiling water to half their height, and set in a hot oven 30 minutes. Turn out on a hot dish, and serve with a good hot sauce.
I tablespoon ground ginger may be used instead of the preserved.