Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Nut | 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
- eight tablespoonfuls of sugar
- one-half cups grated cocoa- nut
- one cup of seeded raisins
- two tablespoons of rice
- one quart of milk
- two tablespoons of butter
- two cups of soft
- one quart milk
- one cup sugar dissolved in milk
- one tablespoon sugar
- three-quarters cup of sugar
- two tablespoons corn starch dissolved in a little cold milk
- six tablespoons sugar
- one cup sugar
- one quart of sweet milk
- one pint of bread crumbs soaked in milk
- one cupful of sugar
- a pinch of salt
- three eggs
- three table- spoons corn starch dissolved in milk
- one heaping teaspoon of cream of tartar
- five eggs -- then mix all the ingredients thoroughly
- five eggs beaten well
- five whites
- two table- 186
- salt
Directions
and a pinch of salt ; pour in a pudding dish, and bake ; beat the whites of the eggs to a stiff froth with eight tablespoonfuls of sugar and flavor with the juice of a lemon ; spread this over the top of the pudding ; return to the oven and brown.
Fruit Rice Pudding. — One and one-half cups grated cocoa- nut, one cup of seeded raisins, two tablespoons of rice. Put rice in double boiler with one quart of milk and cook, stirring frequently for one and one-half hours. Turn into a deep but- tered dish, add the cocoanut, milk, and sugar to make sweet as desired. Bake in moderate oven. Let cook one hour. Stir occasionally. Serve.
Sauce for Pudding. — Two tablespoons of butter, two cups of soft or powdered sugar ; beat to a cream ; then add the yolk of an egg (beaten in), and flavor. Lastly, the whites of the egg, beaten to a stiff froth and stirred in lightly. — Mrs. J. R. Thomas.
Delmonico Pudding. — One quart milk, put on stove in pan, one cup sugar dissolved in milk, yolks three eggs, three table- spoons corn starch dissolved in milk; stir till it thickens; beat the whites of the eggs; add one tablespoon sugar; spread on top. Put in stove and lightly brown.
Delmonico. — Take sixteen stewed prunes,, cut fine, then add three-quarters cup of sugar, one heaping teaspoon of cream of tartar and a pinch of salt. Beat the whites of five eggs — then mix all the ingredients thoroughly. Cook in a bucket in a pan of boiling water for one hour. Serve with whipped cream. — Mrs. Ernest Edenton.
Delmonico Pudding. — One quart milk, two tablespoons corn starch dissolved in a little cold milk, yolks five eggs beaten well, six tablespoons sugar. Boil for five minutes, then set in water and bake. Beat five whites with one cup sugar, flavor with lemon, spread on pudding, return to oven and brown. — Ten- nessee Cook Book.
Queen of Puddings. — One quart of sweet milk, one pint of bread crumbs soaked in milk, one cupful of sugar, two table-