Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
960
Calories
29g
Protein
21g
Fat
160g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 2 cups milk
- ⅔ cup raisins
- 1 cup sugar
- 1 egg
- 1 tablespoon flour
- ¼ teaspoon salt
- 1 quart thin cream
- ½ cup almonds
- ½ cup candied pineapple
- ⅓ cup Canton ginger
- 3 tablespoons wine
Directions
1
Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg