Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
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 tablespoonful of cornflour in 1 pint of milk well beaten
- 1 pint of milk well beaten
- 1 wineglassful of rosewater
- 1 pint of milk
- 2 tablespoonfuls of orange
- 4 eggs well beaten
- 4 eggs
Directions
Fill a greased pudding basin with slices of Allinson bread, each slice spread thickly with raspberry jam; make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten; boil up and pour this over the jam and bread; let it stand 1 hour; then boil for 1 hour covered with a pudding cloth. Serve either hot or cold, turned out of the basin.
BREAD PUDDING (STEAMED).
3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3 oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of butter (oiled). Mix all the ingredients, and let them soak for 1/2 an hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours.
BREAD SOUFFLÉ.
5 oz. of Allinson wholemeal bread, 1 pint of milk, 2 tablespoonfuls of orange or rosewater, sugar to taste, 4 eggs. Soak the bread in the milk until perfectly soft; add sugar and the rose or orange water; beat the mixture up with the yolks of the eggs; beat the whites of the eggs to a stiff froth, and mix them lightly with the rest; pour the whole into a well-buttered pie-dish and bake the soufflé for 1/2 an hour in a brisk oven; serve immediately.