Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- one quart of corn meal
- a gill of molasses
- three quarts of milk -- take care it be not lumpy -- add three eggs
- three eggs
- three o'clock
- nutmeg
Directions
Beat eggs, yolks and whites together thoroughly, until smooth and creamy : sweeten to taste, and flavor with nutmeg, wine, or any way you choose. This makes a nice sauce to eat on any pudding.
Mrs. J. O. Ferris.
"AULD LANG SYNE.'-
A pudding receipt taken from "The Virginia House- wife, or, Methodical Cook," published by Mrs. IMary Randolph in 1831. Mrs. S. W. Chinn has a copy of this quaint book, from which this receipt was taken :
BOILED INDIAN MEAIi PTTDDING.
Mix one quart of corn meal with three quarts of milk — take care it be not lumpy — add three eggs and a gill of molasses. It must be put on at sunrise to eat at three o'clock. The great art in this pudding is tying the bag properly, as the meal swells very much.
120 MEMORANDA.
MEMORANDA.
122 MEMORANDA.
MEMORANDA. 12:^
124 MEMORANDA.
Patience is bitter, but its fruits are sweet.
— Old Proverb.
ICE CREAM, ICES, CREAMS, CUSTARDS, JELLIES, ETC.