Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- one quart of milk
- ten tablespoonfuls of bread crumbs
- one cup of sugar
- six tablespoonfuls of grated chocolate over the top
- one cup of molasses
- one cup of sour milk
- half pints of berries
- one teaspoonful of soda
- a pint of berries
- six eggs
- four eggs
- half filled
- four pounded crackers
- two eggs
Directions
double boiler. Let it cook ten minutes or until it thickens, stirring constantly. Add the whites of the eggs beaten to a stiff froth. Put in a buttered pudding dish and bake one hour.
MRS. DELIA A. WATSON.
Chocolate Pudding.
Take one quart of milk, ten tablespoonfuls of bread crumbs, the yolks of six eggs, one cup of sugar. Sprinkle six tablespoonfuls of grated chocolate over the top, and a little sugar over that. Bake one hour. When done, spread the beaten whites over the whole. Do not put in the oven to brown.
MRS. W. A. BRIGGS.
Puff Pudding.
Pour scalding milk over slices of white bread. Then beat it well with four eggs, a little sugar and nutmeg. Bake in small cups, which must be only half filled.
R. P. J. B.
Berry Pudding*
Four pounded crackers, one or two eggs, a large coffee cup of milk, a pint of berries. Boil one hour.
R. P. J. B.
Berry Pudding.
One cup of molasses, one cup of sour milk, one and a half pints of berries, a little salt, one teaspoonful of soda, and flour enough to make as stiff as gingerbread. Steam nearly four hours.
Sauce : — Fresh Bonny-Clabber, sweetened and flav- ored to taste, with sweet cream added. (Be sure and not tell beforehand what your sauce is made of.)
MRS. GEO. W. WILDER.