Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 pint of boiling milk
- 3 eggs
- 8 desserts
Directions
1
Mrs. Ella Falk.
2
Add the whites of 3 eggs, well beaten, to 1 pint of boiling milk, dipping them into the milk in tablespoon as they rise; turn them, and when done put them into a pudding dish. Then put the beaten yolks, sweetened to taste, into the milk; stir until it thickens; remove from fire and flavor with lemon. Turn this custard into a dish and lay the whites on top.
3
1 7 8 Desserts.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive