Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
653
Calories
21g
Protein
9g
Fat
120g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one quart of milk
- 1/2 pint of fine bread crumbs
- 1 cup of sugar
- a cup of fine sugar
- 3 eggs--yolks only
Directions
1
MRS. ALBOR MAN, PLATTSBURG, N. Y.--1806.
2
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa._
3
One quart of milk, ½ pint of fine bread crumbs, 3 eggs--yolks only, 1 cup of sugar, small piece of lemon, grated rind of lemon. Bake. Whip the whites of the eggs with a cup of fine sugar, add juice of the lemon. When the pudding is cold spread over it jelly or sweetmeats, then the meringue and brown lightly. To be eaten cold.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg