Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
731
Calories
27g
Protein
14g
Fat
120g
Carbs
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 |
| 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
- one cup of sugar
- three tablespoonfuls of corn starch
- four spoonfuls of white sugar
- five eggs
Directions
1
MRS. S. E. CAREY.
2
\ j One quart of milk, five eggs, one cup of sugar, a little salt, three tablespoonfuls of corn starch. Take milk, yolks and sugar, beat together and set on stove to thicken. When thick as custard, pour into a dish, and set in the oven to bake. Beat
3
j the whites light with four spoonfuls of white sugar, and spread on top. Set in the oven until browned nicely.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive