Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 2 cups flour
- 1 cup milk
- 1 cup raisins chopped very fine
- 2 well beaten eggs
- 1 glass raspberry jelly in a bowl
- 2 eggs
- 5 eggs
Directions
Mix 2 well beaten eggs, i cup butter, 3 teaspoons baking powder, 2 tablespoons sugar, 2 cups flour, 1 cup milk, and 1 cup raisins chopped very fine. Steam | hour in buttered cups. Serve with cream sauce.
PUDDINGS AND DESSERTS. 177
RASPBERRY SOUFFLfiE.
Put 1 glass raspberry jelly in a bowl with 2 tablespoons sugar, and ^ teaspoon orange extract. Mix well together for 5 minutes, then beat in the yolks of 2 eggs, and later the stiff whites of 5 eggs. Pour into a pudding dish, and bake for 20 minutes. Re- move, sprinkle a little powdered sugar over the top, and serve immediately. Other jellies may be used in the same way.