Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
229
Calories
6g
Protein
17g
Fat
13g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Berry | 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
- 1 tablespoon butter
- 2 tablespoons sugar
- 2 eggs
- 1 teaspoon of soda dis- 1 jellyglass of red rasp- solved in a little hot wa- b
- 1 jellyglass of red rasp- solved in a little hot wa- berry jam
- two-thirds full
Directions
1
Mrs. Mark Millikin.
2
2 eggs. Flour enough to make a
3
1 tablespoon butter. batter.
4
2 tablespoons sugar. 1 teaspoon of soda dis- 1 jellyglass of red rasp- solved in a little hot wa-
5
berry jam. ter.
6
Fill timbale molds two-thirds full, and steam 1 hour. Serve hot with Taffy Sauce, No. 18.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive