Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Prune | 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
- three tablespoonfuls of vinegar
- 1 cup raisins
- 3 cups chopped bread
- 1 cup sweet milk
- half pint of milk
- two teaspoonfuls of baking powder
- 1 pint milk
- 1 tablespoonful cornstarch
- 2 tablespoonfuls baker's choc- 2 eggs
- one tablespoonful powdered sugar
- one pound of prunes boiled until tender
- a piece of butter the size of an egg
- 65 salt
- two eggs
- 1 small teaspoonful soda
- 2 eggs
- eight eggs 66
- butter the size of an egg
Directions
salt, and three tablespoonfuls of vinegar. Boil, add the whites of two eggs, yolk of one, and take imme- diately from the fire.
MRS. GEO. W. WILDER.
Steamed Pudding.
1 cup raisins, seeded. % cup syrup. Spices to taste.
3 cups chopped bread. 1^ cup melted butter. 1 cup sweet milk. 1 small teaspoonful soda.
Mix and steam two hours. Eat with sour or sweet sauce.
J. H. P.
Apple Puddings
Stew half a dozen apples. Take a half pint of milk, two eggs, two teaspoonfuls of baking powder, a piece of butter the size of an egg, flour to make a batter. Pour this batter over the apples and bake. Serve with cream.
MRS. A. W. SLOCUM.
Marshmallow Pudding*
1 pint milk. I ^ cup sugar.
1 tablespoonful cornstarch. | 2 tablespoonfuls Baker's choc-
2 eggs. olate, melted and boiled Vanilla flavoring. with the milk.
Line a dish with marshmallows, pour custard over them while hot, and add the whites of the eggs, with one tablespoonful powdered sugar. Dot the top with marshmallows.
ST. JOHNSBURY COOKERY CRAFT.
Prune Pudding*
One pound of prunes boiled until tender. Stone when cool and chop fine. Beat the whites of eight eggs