Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- 2 teaspoons cornstarch
- 1 doz
- 3 eggs
Directions
1 can peaches; Sugar;
1 pt. milk; Vanilla;
1 doz. macaroons; 2 teaspoons cornstarch;
3 eggs; 1 doz. almonds.
Drain the peaches and place in dish in which pudding will be served. Cover fruit with macaroons ; mix the yolks of the eggs with the milk; sugar and vanilla to taste; 2 teaspoons cornstarch; cook in a double boiler; when nearly cold pour this mixture over fruit; beat whites of the eggs with a table- spoon of powdered sugar, and put this on top ; blanch a dozen almonds, stick into the whites of eggs and brown a few min- utes in the oven. In season fresh strawberries may be used in- stead of peaches.
Mrs. M. Sailer.