Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
857
Calories
28g
Protein
27g
Fat
122g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 1 dash grated nutmeg
- 1 tablespoon sifted flour
- 1 tablespoon melted butter
- 3 tablespoons sugar
- 1 pint scalded milk
- 1 teaspoon vanilla
- a pinch of salt
- 3 eggs
- salt
- nutmeg
Directions
1
Mrs. Eugene Griffis.
2
3 eggs. 1 dash grated nutmeg.
3
1 tablespoon sifted flour. 1 tablespoon melted butter.
4
3 tablespoons sugar. 1 pint scalded milk. 1 teaspoon vanilla.
5
Beat yolks to a cream; stir flour into sugar and add to yolks ; put in a pinch of salt, vanilla, and nutmeg, next the well- beaten whites of the eggs ; lastly the butter in the scalded milk. Mix in by degrees, and bake in open crust.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive