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 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 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
- 1 pint of milk
- 2 tablespoonfuls of sugar
- 1 tea- cupful of raisins
- 1 egg
- 30 three courses
Directions
Materials. — 1 lb. stale bread, 2 oz. of dripping, 1 tea- cupful of raisins, 1 egg, 1 pint of milk, 2 tablespoonfuls of sugar.
Directions. — Grease, a pie-dish, slice the bread, stone the raisins, and lay them in a ring at the bottom of the dish, with a few in the centre ; spread the bread with the dripping, lay it in slices in the dish, with the sugar and the rest of the raisins sprinkled between ; beat the egg to a froth, mix it with the milk, and pour it over the rest £! ake for an hour.
30 THREE COURSES FOR THREEPENCE.
It will sometimes happen, even in the most careful housekeeping, that there is more stale bread than can well be used. This is specially likely to be the case on Monday mornings, when Saturday’s bread, if not home made, will be found to be very dry. This is a delicious pudding made with this bread ; but if you have dry sponge cakes, or queen cakes, you may lay them in slices between the bread, or make the pudding entirely of them. It will then make a rich pudding, which is equally good cold or hot. It should be turned out of the dish in serving, and may be ornamented with a little sifted white sugar.