Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- a pint of rich milk in a saucepan on the fire
- a cup of grated stale bread crumbs
- a cup of granulated sugar
- a tablespoonful of almonds blanched
- two eggs beaten light
- lemon peel
Directions
Put a pint of rich milk in a saucepan on the fire. When it comes to a boil, add half a cup of grated stale bread crumbs, then stir in a heaping tablespoonful of butter, a little grating of lemon peel, a quarter of a cup of granulated sugar and a tablespoonful of almonds blanched and chopped fine. Have two eggs beaten light, remove the saucepan from the fire, stir a little of the mixture into the eggs and then turn that into the saucepan, stir well for a moment and pour it into a pudding dish. Set the dish in a pan of hot water in the oven and bake about twenty minutes, until firm in the center; test with a knife. If it comes out clean the pudding is done; if it bakes too long it will be watery. It may be eaten cold or hot. If served hot add a quarter of a cup more bread crumbs.