Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 3 tablespoonfuls of flour
- 1 tablespoonful flour
- a tablespoonful of butter
- 3 beaten eggs beaten together
- 10 large seeded raisins
- 1 1/2 pts
- 5 eggs
- salt
- pepper
Directions
_Contributed by Lina S. Ives Brinton, Mrs. Ferree Brinton, St. Davids, Pa._
Place 1 pt. of milk on the fire until at the boiling point. Then, take 3 tablespoonfuls of flour, stir it to a paste into the cold milk, add it very gradually to the boiled milk, stirring it for a few moments to thoroughly cook the paste and sweeten to taste. Take from the fire, and when cool add a tablespoonful of butter and 3 beaten eggs beaten together, also a generous glass of sherry, or brandy, and 10 large seeded raisins. Pour into pudding dish lined with rich pie paste, and bake until pudding rises in the middle.
“RAMEQUIN.”
_Contributed by Augustine Mellet Haughton, Mrs. James Haughton, Bryn Mawr, Pa._, Daughter of Madame Mellet Craux, La Bourdonnette on Lake Leman. Lausanne, Suisse, 1830.
½ lb. of grated cheese, 1½ pts. milk, 1 tablespoonful flour, 5 eggs, salt and pepper to taste. Boil the milk, add the flour, let it boil up, add the cheese, the eggs (the whites beaten stiff), beat thoroughly, strain it, season it and pour on pastry prepared for small tarts. Bake in a quick oven.