Estimated Nutrition (whole recipe, rough)
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 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 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
- 3 ounces butter
- one quart of milk
- half gallon rich boiled custard
- one pound raisins
- one pint strawberry preserves
- one quart whipped cream
- 2 eggs
- 1 tea-cup milk
- three table-spoons flour mixed fine
- two table-spoons gelatine
- half tea-cup cold milk
Directions
•J pound figs,
2-J- ounces powdered sugar, 2 eggs,
£ pound grated bread, 3 ounces butter, 1 tea-cup milk.
Puddings and Sauces.
Chop figs fine and mix with butter, and by degrees add the other ingredients; butter and sprinkle a mould with bread- crumbs, pour in pudding, cover closely, and boil for three hours.
FLOUR PUDDING. — Hattie Webb.
Boil one quart of milk ; have three table-spoons flour mixed fine with milk and a little salt, and stir it into the boiling milk; let it boil, then pour into cups to cool. Serve with cream, sugar, and some kind of berries or jelly. Should be made in the morning to get cold for dinner.
FROZEN PUDDING, Make a half gallon rich boiled custard, sweeten to taste, add two table-spoons gelatine, or a heaping table-spoou of sea-moss farina, dissolved in a half tea-cup cold milk ; let the custard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whipped cream; stir and beat well like ice-cream. Blanched almonds or grated cocoanut are additions. Some prefer cur- rants to raisins, and some also add citron chopped fine.