Estimated Nutrition (whole recipe, rough)
699
Calories
22g
Protein
14g
Fat
118g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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 teaspoons baking powder
- 2 cups flour
- 4 eggs beaten separately
- 1 tea- spoon salt
- 2 biscuit tins
Directions
1
Mrs. Ed H. Ells, Oxford, Ohio.
2
Mix smooth i pint milk and 4 eggs beaten separately, 1 tea- spoon salt, 2 teaspoons baking powder, 2 cups flour. Should be about the consistency of cream. Pour some of the drippings from beef roast into 2 biscuit tins ; pour half the pudding in each ; put into hot oven, sprinkle y2 cup of raisins or currants over each pan just before placing into oven. Used to accom- pany roast beef. (From Halifax, England.)
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive