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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- 1 quart of milk
- 1 tablespoon milk
- 3 tablespoons fine bread-crumbs glass of wine
- 1 tablespoon sugar
- 1 large egg
- nutmeg
Directions
1 quart of milk for curd. 1 tablespoon milk.
2 oz. butter. little nutmeg.
3 tablespoons fine bread-crumbs glass of wine or milk.
1 tablespoon sugar. 1 large egg.
Turn l quart of milk to curd, with Benger’s rennet ; strain through muslin. Mix with curd the butter beaten to a cream, the bread-crumbs, sugar, and spoonful of new milk, nutmeg, and the wine or glass of milk ; beat the egg, add it, pour into buttered moulds or a buttered pie-dish, and bake in a good oven about 20 minutes. Turn out, decorate with almonds and sifted sugar. Serve with lemon or fruit sauce.