Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 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
- three tablespoons of corn starch in a little cold water
- one pint of boiling water over
- one cup of su- gar
- one cup of milk
- a piece of butter the size of a walnut
- three eggs
- butter the size of a walnut
Directions
MARY E. HARRIS.
Dissolve three tablespoons of corn starch in a little cold water; ^ojiir pour one pint of boiling water over it; stir in -the whites of three eggs, beaten stiff, and steam ten minutes. Serve with sauce made as follows: Yolks of three eggs, one cup of su- gar, one cup of milk and a piece of butter the size of a walnut. Boil and flavor.