Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- a quart of rich milk
- a pound of fresh butter
- eight table-spoonfuls of the finest flour
- eight eggs very light
- half full
- nutmeg
- cinnamon
Directions
Sift eight table-spoonfuls of the finest flour. Cut up in a quart of rich milk, half a pound of fresh butter, and set it on the stove, or near the fire, till it has melted. Beat eight eggs very light, and stir them gradually into the milk and butter, alternately with the flour. Add a powdered nutmeg, and a tea-spoonful of powdered cinnamon. Mix the whole very well to a fine smooth batter, in which there must be no lumps. Butter some large common tea-cups, and divide the mixture among them till they are half full or a little more. Set them immediately in a quick oven, and bake them about a quarter of an hour. When done, turn them out into a dish and grate white sugar over them. Serve them up hot, with a sauce of sweetened cream flavoured with wine and nutmeg; or you may eat them with molasses and butter; or with sugar and wine. Send them round whole, for they will fall almost as soon as cut.