Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
682
Calories
27g
Protein
14g
Fat
108g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- twelve tablespoons of flour
- nine eggs
Directions
1
MRS. J. CARPENTER.
2
One quart of milk, twelve tablespoons of flour, nine eggs, and a little salt. Beat the yolks, add the flour, stir in the milk slowly, beat the whites to a stiff froth and add the last thing; pour into a floured bag, put into boiling water, and boil two hours. Allow room in the bag for the pudding to swell. Serve with sauce.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive