Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| 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 |
| Red Currant | not in our table | 0 |
| 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
- 2 ounces white sugar into a saucepan
- 4 ounces bread
- 4 ounces sugar
- 1 tablespoon red currant jelly
- 1 large breakfast cup of water
- 1 large cup milk
- 2 eggs
Directions
Mrs. H. C. Begland.
Wash and soak ^ pound cooking figs ; put 2 ounces white sugar into a saucepan with the grated rind of half a lemon, the strained juice of a whole lemon, and 1 large breakfast cup of water. Let the syrup boil a few minutes, add the figs and let stew till tender. Butter a pudding dish well, split the figs and line the basin ; chop :he rest of the figs. Dice 4 ounces bread, put in a basin with the chopped figs, 4 ounces sugar, and the rest of the grated rind. Boil 1 large cup milk, and pour over them. Beat 2 eggs and add ; also any flavoring liked, and pour into the pudding dish ; cover with a greased paper or pudding cloth and steam 1 hour. Turn out on a hot dish and serve with a sauce made by boiling down the water the figs were stewed in and adding 1 tablespoon red currant jelly.