Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Prune | not in our table | 0 |
| Cake | 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
- half cup butter creamed
- one cup sugar
- three tablespoons sour cream
- one teaspoon each of soda
- one cup of blackberry jam
- half pound of prunes stewed
- half cup of sugar
- one teaspoonful of bak- ing powder
- one cup rice
- one quart sweet milk gradually
- one-quarter pound raisins
- two tablespoonfuls of butter
- one cup of sugar
- a cup of sugar
- a cup of rice in a quart of milk until soft
- a quart of milk until soft
- two egg cake recipe
- three eggs well beaten
- two light cups of flour
- five eggs beaten to a stiff froth
- four eggs
- four eggs very light
- three eggs
- nutmeg
Directions
dredged with flour; tie the berries up iu this, allowing a little room for swelling. Boil one hour and serve with hard sauce. — ■ Mrs. Mary Freeman.
Blackberry Pudding. — Use two egg cake recipe. Put layer of batter, then layer of fresh berries, then layer of batter — have batter stiff. Bake in loaf pan. Serve with sauce. — Mrs. Lizzie Howard.
Blackberry Jam Pudding. — Three eggs well beaten, half cup butter creamed, one cup sugar, two light cups of flour, three tablespoons sour cream, one teaspoon each of soda, cinnamon, nutmeg and allspice, one cup of blackberry jam. Serve hot with wine sauce.
Prune Pudding. — Half pound of prunes stewed and stoned, half cup of sugar, whites of five eggs beaten to a stiff froth; mix together and bake in moderate oven twenty-five minutes. Serve with cream. — Mrs. Lizzie Howard.
Prune Pudding. — Seed and mash fine sixteen prunes that have been cooked without sugar; add one teaspoonful of bak- ing powder, three-quarters of a cup of sugar, and the well beaten whites of four eggs; bake in a quick oven; set the pan in which you put the pudding in another with boiling water in it. This will prevent burning. Serve cold, with whipped cream. — Mrs. Tigrett.
Plain Rice Pudding. — Wash and boil one cup rice ; when soft drain off water ; add tablespoon butter ; when cool add one cup sugar and a teaspoon grated nutmeg. Beat up four eggs very light, whites and yolks separately; add them to the rice; stir in one quart sweet milk gradually. Butter a pudding dish, turn in the mixture and bake one hour in moderate oven. If desired add one-quarter pound raisins. If you use cold cooked rice first soak it in milk.
Rice Pudding. — No. 2. — Boil a cup of rice in a quart of milk until soft. When it is cooled a little, add the well beaten yolks of three eggs, two tablespoonfuls of butter, one cup of sugar,