Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
266
Calories
6g
Protein
17g
Fat
14g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 1/2 cupful of butter
- 1 cupful of powdered sugar
- 1 teaspoonful of vanilla
- 1/4 cupful of boiling water
- 2 tablespoonfuls of sherry
- 1 egg white
- one egg
Directions
1
(STEAMED AND BAKED PUDDINGS)
2
1/2 cupful of butter. 1 cupful of powdered sugar. 1 teaspoonful of vanilla. 1/4 cupful of boiling water. 2 tablespoonfuls of sherry. 1 egg white.
3
Cream the butter and sugar; add the vanilla and wine, and beat them well. Just before serving stir in the boiling water; add the whipped white of one egg, and beat until foamy.
By Mary Ronald ·
Recipe sourced from
gutenberg