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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| 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
- 1 tablespoon flour
- 1 tablespoon but- ter
- 1 pint boiling water
- 4 tablespoons raspberry jam in a saucepan
- 1 ounce sugar
- 1 teaspoon kirsch
- 2 tablespoons sugar
- 1 tablespoon jamaica rum
- 1 cup
Directions
1 cup (lark brown sugar, 1 tablespoon flour, 1 tablespoon but- ter, 1 pint boiling water. Cook 5 minutes and flavor with vanilla extract.
RASPBERRY SAUCE, NO. 1.
Put 4 tablespoons raspberry jam in a saucepan with 1 ounce sugar, i cup water, and 1 teaspoon kirsch ; mix well for a minute, then boil for 2 minutes, stirring. A little cherry juice and almond extract will take the place of the kirsch. Plain raspberry juice from canned or fresh berries can be used hot. Fruit juices of all kinds make good pudding sauces with appropriate flavorings added.
RASPBERRY SAUCE, NO. 2.
Boil together for 10 minutes I cup cold water, 2 tablespoons sugar, I cup raspberry juice, and 1 tablespoon Jamaica rum. Use hot or cold.