Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
241
Calories
6g
Protein
18g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
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
- 1/0 cup sugar
- a teaspoon of butter
- 2 eggs
- 2 eggs beaten stiff
- nutmeg
Directions
1
Yolks of 2 eggs, beaten, add 1/0 cup sugar; beat again; then add % qt. milk, % cup bread crumbs and a teaspoon of butter; add either cocoanut, raisins, nutmeg or Royce's flavoring extract and bake
2
.134 THE WARREN COOK BOOK
3
thirty minutes or until brown on top; spread with a fruit jelly or conserve and cover w^ith the whites of 2 eggs beaten stiff and slight- ly sweetened and flavored; place in a slow oven until brown. The jelly may be omitted. Mrs. Kitchen.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive