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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- two ounces
- one ounce
- one ounce of sugar
- two tablespoonfuls of finely chopped almonds
- a pint of boiling milk
- a cup of cream beaten together
- three eggs
Directions
Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar, two tablespoonfuls of finely chopped almonds, a few drops of extract of almond, when cool add three eggs and a quarter of a cup of cream beaten together, and turn the mixture into a well buttered mould sprinkled thoroughly with fine sifted bread crumbs. Set the mould in a pan of boiling water in the oven, cover to prevent browning, and if the mould has a pipe through the center bake half an hour, if a plain mould it will require three-quarters of an hour. Turn out of the mould and serve hot with a sauce.