Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
805
Calories
28g
Protein
16g
Fat
137g
Carbs
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 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- 2 ounces of currants
- 4 ounces of sugar
- a pint of new milk
- 4 layers of very thin bread
- 4 eggs in a basin
- 1 white
- nutmeg
Directions
1
Have ready a quart dish; wash and pick 2 ounces of currants; strew a few at bottom of dish; cut about 4 layers of very thin bread and butter and between each layer strew some currants. Then break 4 eggs in a basin, leaving out 1 white; beat them well and add 4 ounces of sugar and a nutmeg; stir it well together with a pint of new milk; pour it over about 10 minutes before you put it in the oven. Bake 3/4 hour.
By Margaret Brown ·
Recipe sourced from
gutenberg