Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
295
Calories
8g
Protein
18g
Fat
24g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 3 tablespoons sugar
- 3 tablespoons cracker crumbs
- 4 ounces melted butter
- 4 ounces citron cut in small bits
- 1 large si
- 6 eggs to a stiff froth
Directions
1
Blanch % pound sweet almonds and pound fine: add 1 large si)oon rose water, or other ilavoring, if desired : beat 6 eggs to a stiff froth, adding 3 tablespoons sugar, 3 tablespoons cracker crumbs, 4 ounces melted butter and 4 ounces citron cut in small bits. To this add the pounded almonds and 1 qt. milk ; bake % hour in a pudding dish with linuig and rim of paste. Delicious. INIrs. M. D. Hull.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive