Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pudding | 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
- one cup of bread crumbs
- two quart pudding use two teacups meal
- one pint of boiling water
- one tablespoonful of butter
- one cup of raisins
- one well beaten egg to one cup of bread crumbs
- two teacups of sugar
- three eggs well beaten before adding
- 30 gems
- salt
Directions
Put bread crumbs in a dish nicely covered with sweet milk, when thoroughly soaked add one well beaten egg to one cup of bread crumbs, a little salt ; bake until brown. Eat with hard sauce.
Miss A. D. BAKED INDIAN PUDDING.
For a two quart pudding use two teacups meal, moisten the meal with cold water, then pour over it one pint of boiling water, add one tablespoonful of butter, two teacups of sugar, one cup of raisins, three eggs well beaten before adding, and fill up with sweet milk ; season with whatever spice is preferred, bake slowly half an hour or more.
Mrs. M. D. S.
30 GEMS FOR THE KITCHEN.