Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- 1 quart milk
- 5 eggs well beaten
- 3 whites
- 5 table-spoons sugar
- 2 tea-spoons vanilla
- three whites
- two yolks of eight eggs till they are white
- two lemons grated
- half glass brandy
- salt
Directions
5 eggs well beaten, reserving 1 quart milk,
3 whites for meringue, 5 table-spoons sugar,
2 tea-spoons vanilla, Pinch of salt.
Put in a pudding dish, which place in a pan of water in the oven and bake. When nearly baked, add a meringue made with the three whites and two table-spoons brown sugar to each white, and any flavoring. Bake a light brown.
LEMON CUSTARD. — Mrs. Palmer, Cleveland.
Beat two yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine and half glass brandy ; give the whole a good boil, and put in glasses. To be eaten cold.