Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
682
Calories
27g
Protein
14g
Fat
108g
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 |
| 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
- 1 cup flour
- 1 cup grated bread crumbs
- 1 cup finely chopped suet
- 1 pint milk
- a quart of boil- ing milk
- 2 well beaten eggs
- salt
Directions
1
Mrs. Isabel Lawson.
2
Sift together 1 cup flour and ^ teaspoon baking powder; add
3
1 cup grated bread crumbs, 1 cup finely chopped suet, h; cup sugar,
4
2 well beaten eggs, 1 pint milk and a large pinch salt. Form into a smooth batter and drop it by tablespoonfuls into a quart of boil- ing milk, three or four at a time. When done dish and pour over them the milk they were boiled in. A Danish dish.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive