Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
616
Calories
21g
Protein
10g
Fat
108g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- a quart of boiling milk over four little rolls of bread -- cover them up
- four little rolls of bread -- cover them up
- nutmeg
Directions
1
POUR a quart of boiling milk over four little rolls of bread — cover them up, turning them occasionally till saturated with the milk; tie them very tight in cloths, and boil them an hour; lay them in the dish, and pour a little melted butter over them; for sauce, have but- ter in a boat, seasoned with wine, sugar, and grated nutmeg.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive