Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 tablespoonfuls cream before serving
- 1 teaspoonful of sugar a dust of nutmeg 1 egg beat up the egg
- 1 teaspoonful sugar beat the egg
- a pinch of salt 1 teaspoonful of sugar a dust of nutmeg 1 egg beat up the egg
- half quantity oat flour
- 1 egg beat up the egg
- 1 egg i pint milk 1 teaspoonful sugar beat the egg
- one inch depth of boiling water
- salt
- nutmeg
Directions
(By permission of Messrs. McElderry and Pollock, Ballymoney.)
| oz. oat flour Pinch of salt
| pint milk Sugar to taste
Blend the flour with a little water; boil the milk; stirring in the mixture; add salt, and cook slowly half an hour.
For children under six months use half quantity oat flour ; boil in water; then strain, and add 3 or 4 tablespoonfuls cream before serving.
INVALID CUSTARD (1).
i pint of milk A pinch of salt
1 teaspoonful of sugar A dust of nutmeg
Beat up the egg; add to it the milk, sugar, salt, and nutmeg; strain into a small basin buttered thoroughly ; cover with buttered paper, and stand in a pan of boiling water; allow the water, to come within an inch of the top of the basin; simmer very slowly 20 minutes or until the custard is just set. Turn out, and serve.
Mns. Evans.
INVALID CUSTARD (2).
1 egg i pint milk
1 teaspoonful sugar
Beat the egg and sugar ; add the milk and mix well. Strain into a buttered cup ; cover with paper, and place in a saucepan containing one inch depth of boiling water. Put the lid on the pan and set it by the side of the fire, but do not let the water boil again. When the custard is firm in the centre take it out of the pan ; let it stand for about two minutes ; then turn out of the cup. Time, about half-an-hour.
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