Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 sugar
- one cup milk
- one cup butter
- one cup cherry
- one quart of sweet milk
- three tablespoons of corn starch
- three cups of rolled crackers
- three cups of sweet milk
- three tablespoons sugar
- half cup sugar
- one pint of cream to a stiff froth
- a cupful of cold water
- a pint of milk into a double boiler
- a cupful of sugar together until light
- half box gelatine
- half cup
- five eggs beaten separately
- five eggs beaten well
- one cup
- three eggs
- four eggs
Directions
all three, half box gelatine ; put lemon juice, sugar, yolks well beaten in a double boiler; stir constantly till it begins to thicken, but don't cook long; beat the whites, pour on gradu- ally all the time the mixture in the boiler; beat in gelatine last, which has been dissolved in water (half cup) ; stir till you see the gelatine does not settle at the bottom. Pour in molds and serve with cream. Very nice. — Mrs. Lee Agnew.
Caramel Pudding. — One cup sugar, one cup milk, one cup butter, one cup cherry or plum preserves, five eggs beaten separately; add the whites just before it is done and put in oven to brown. — Mrs. J. E. Mercer.
Kiss Pudding. — Boil one quart of sweet milk, yolks of five eggs beaten well with cup of sugar and three tablespoons of corn starch (or flour one cup) ; stir into the boiling milk and cook until thick ; froth the whites, put on top and brown for a moment in oven. Serve with sauce. This is very fine. — Miss Pattie Powell.
Cracker Pudding. — Three cups of rolled crackers, three cups of sweet milk, yolks of three eggs, three tablespoons sugar; pour in baking pan; bake until brown. Beat the whites with half cup sugar, flavor with lemon, and use as a meringue. — Mrs. Chas. Owens.
Henrietta Pudding. — Fill bottom and sides of a bowl with macaroons, pour sherry wine over them, then a rich boiled cust- ard after it cools — a little thicker than is used for glasses ; heap spoonful of whipped cream all over the top. — Tennessee Cook Book.
Queen Mab Pudding. — Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatine. Beat the yolks of four eggs and two-thirds of a cupful of sugar together until light; add the hot milk, gradually return to the farina boiler; cook for about two minutes, take from the fire ; add a teaspoon-