Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Gooseberry | not in our table | 0 |
| Pie | 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
- 2 con blackberry
- four ripe gooseberry pie
- two eggs
Directions
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RIPE GOOSEBERRY PIE, ; forn
Top and tail the berries; line your dish with crust, @ of \ and fill with berries, stewing white sugar among them. in a Cover and bake. » don CUSTARD PIE. F the
Line pie tin with a good crust; make a nice custard, me sauc leaving out the whites of two eggs, which beat to a stiff im T froth, and spread on top of the pie as soon as baked; Ha day return to the oven after sprinkling granulated sugar P over the pie, and leave a moment, or until the pie is a suet delicate brown. lem of n ina PUDDINGS. melt
TO BOIL A PUDDING IN A BAG. flout
Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding ; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep
the pudding from burning.
[Can M ing. past rem: TO STEAM A PUDDING.
Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely; allow a little longer time than you do for
boiling. mou
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