Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1/4 cupful yellow meal
- half cupful of molasses
- 1/4 teaspoonful of salt
- 1-1/2 tablespoonfuls of butter
- 3 cupfuls of milk
- 1/4 cupful of water
- two cupfuls of milk
- quarter cupful of water
- 1 egg
- nutmeg
- salt
- ginger
Directions
1/4 cupful yellow meal. Scant half cupful of molasses. 1/4 teaspoonful of salt. 1-1/2 tablespoonfuls of butter. 3 cupfuls of milk. 1 egg. 1/4 cupful of water. Dash of nutmeg.
Put two cupfuls of milk, a quarter cupful of water, and the salt, on the fire; when it boils stir in the meal, and let it cook five minutes, stirring all the time; then remove from the fire, and add the rest of the milk mixed with the molasses, the butter, the beaten egg, and the nutmeg (or ginger, if preferred), and turn it into a baking-dish. Bake it in a slow oven for three hours. This quantity makes a pint and a half of pudding.
NOTE.--Some small bits of candied orange-peel sprinkled on the bottom of the dish before the batter is put in give a delicious flavor to the pudding.
PUDDING SAUCES
Pudding sauces are quickly made. They call for but few materials, and, like other sauces, often give the whole character to the dish. Serving the same pudding with a different sauce, makes it a different dish; therefore it is well to vary as much as possible the combinations. Farina pudding can be served with almost any of the sauces given below. Cake, cornstarch, rice, apple, or bread puddings can also be served with almost any sauce, if the flavorings are the same, or such as go well together. Hot puddings can be served with cold sauces. Jellies, creams, and blanc-manges can be served with whipped cream, the fruit sauces, or the whipped egg sauces.
Stewed prunes or compote of orange are good to serve with plain boiled rice, or with sweetened hominy, farina, or cerealine molded in cups.