Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | 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 pint milk
- 2 tablespoonfuls of the syrup from the preserved ginger
- 4 yolks of eggs separately one by one
- four eggs very stiff
- ginger
Directions
Take a plain mould and cut some preserved ginger into slices ; after buttering the mould put the ginger round. Take 5 oz. butter, 5 oz. flour ; put into a stewpan ; let it bind together ; add 1 pint milk, stirring well to keep smooth ; add 2 tablespoonfuls of the syrup from the preserved ginger and 4 yolks of eggs separately one by one ; just half an hour before the pudding is steamed whisk the white of the four eggs very stiff, and add in very lightly ; steam it 1 hour and serve with sauce round.