Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one pint of milk
- one teaspoonful of salt
- a cupful of flour
- three eggs
- salt
Directions
Two-thirds of a cupful of flour, One pint of milk, Three eggs, One teaspoonful of salt.
Sift the flour and measure ; add the salt ; separate the eggs and add the yolks, unbeaten, to the flour; add a little of the milk and mix to a smooth paste ; add the rest of the milk gradually ; beat whites of the eggs to a stiff froth and stir into the batter ; pour into the roast- ing pan forty-five minutes before the roast is cooked ; serve hot with the roast of beef; if the roast is very fat pour some of the fat from the pan before putting in the pudding.