Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- one cupful of white sugar
- one cupful of almonds
- one pound of hard shelled almonds will make one cupful
- one cupful
- one cup- ful of common starch dissolved in a little cold milk
- seven eggs beaten to a stiff froth
Directions
Put over the fire one quart of milk, one cupful of white sugar, one cupful of almonds, blanched and chopped very fine (one pound of hard shelled almonds will make one cupful) ; when read}^ to boil, add one cup- ful of common starch dissolved in a little cold milk, let the whole boil three minutes, take from stove and stir in immediately the whites of seven eggs beaten to a stiff froth, turn into molds and put away until wanted. To be eaten cold with wine and jelly. Beat the jelly and thin it with wine. This pudding will keep several days in cool weather. Mrs. A. E. Comerford.
APPLE PUDDING— No. 1.
Make a nice rich biscuit dough and roll out about half an inch thick, line a pudding dish with the same, then a layer of apples, bits of butter, sugar and nutmeg, then a layer of dough, then of apples, etc., and lastly of dough ; steam two and one-half hours.
Miss Mary E. Bate,
Drywood, Wis.
APPLE PUDDING— No. 2.
Peel and slice sour apples, put a layer in your dish, sprinkle sugar, a little cinnamon, and put small
28 THE GOOD CHEER COOK BOOK.
pieces of butter over them ; then put a layer of bread crumbs, another of apples, and so on until your dish is filled; bake until apples are done. Serve with whipped cream. Mrs. ^I. S. Bailey.