Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Brandy | 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
- three ounces of sugar have been dissolved
- a wineglassful of brandy
- three penny sponge biscuits
- six eggs
- three quarters of an hour
- 1-1/4 pint
- 1/2 glass
Directions
Slice into a well-buttered tart-dish three penny sponge biscuits, and place on them a couple of ounces of candied orange or lemon rind cut in strips. Whisk thoroughly six eggs, and stir to them boiling a pint and a quarter of new milk, in which three ounces of sugar have been dissolved; grate in the rind of a small lemon, and when they are somewhat cooled, add half a wineglassful of brandy, while still just warm, pour the mixture to the cakes, and let it remain an hour; then strain an ounce and a half of clarified butter over the top, or strew pounded sugar rather thickly on it, and bake the pudding three quarters of an hour or longer in a gentle oven.
Sponge cakes, 3; candied peel, 2 oz.; eggs, 6; new milk, 1-1/4 pint; sugar, 3 oz.; lemon-rind, 1; brandy, 1/2 glass; butter, 1 oz.; sifted sugar, 1-1/2 oz.: 3/4 hour.