Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
327
Calories
15g
Protein
19g
Fat
26g
Carbs
What these numbers assume — 4 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 |
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
- half pint milk
- 1/2 cupful of sugar
- 1 gill of cream
- 5 eggs
- half way up the sides of the bowl
- 1 square
Directions
1
Half pint milk, 5 eggs, 1/2 cupful of sugar, 1 gill of cream, common butter. Beat the milk, cream, sugar, and eggs together; strain, put into a small bowl, set in saucepan with boiling water to reach half way up the sides of the bowl; steam very gently until set--about 20 minutes--place on the ice until cold; cut into pieces 1-1/2 inches long by 1 square; dip into common batter, and fry in plenty of hot lard, a deep fawn color. Serve sprinkled with sugar.
By Margaret Brown ·
Recipe sourced from
gutenberg