Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Brandy | 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
- four tablespoonfuls of powdered sugar
- one pint of sweet milk mixed
- two tablespoonfuls of butter
- one cup of cream
- one quart sweet milk come to a boil
- one cup sugar
- one pint of boiling milk
- one cup of sugar
- one tablespoonful of butter
- one quart of milk
- one-half cup of sugar
- one-half cup of chopped raisins
- one cup butter
- one cup molasses
- three cups flour
- one teaspoon soda
- half cup buttermilk
- one tablespoon ginger
- two cups of molasses
- one cup of sour milk in which dissolve one teaspoon of soda
- one teaspoon of soda
- three-quarters cup of butter
- four cups of flour
- one cup figs
- one-half cups of cold water till tender
- half cup sugar
- one-quarter cup hot
- one tablespoon gelatine to soften in a tablespoon cold water
- one-half cups bread crumbs
- a spoonful of red jelly
- a wineglassful of brandy
- a pint of milk
- a cupful of tapioca over night in just enough water to cover
- a cupful of milk
- a cupful of flour that has been sifted
- four eggs
- one lemon
- two well beaten eggs
- three heaping tablespoons of tapi- oca over night
- one teacupful of tapioca in a pint of milk
- four well beaten eggs
- three eggs well beaten
- four eggs beaten separately
- one heaping cup of brown sugar
- four level tablespoonfuls of sugar
- one egg
- four custard cups
- nutmeg
Directions
spoonfuls of butter, the beaten yolks of four eggs and the grated rind of one lemon. Stir all well together and put in earthen dish to bake. Bake about one hour, then cover with a meringue made of the whites of four eggs, four tablespoonfuls of powdered sugar and the juice of the lemon. Beat the whites very stiff before adding sugar and lemon. Bake a nice brown. Serve either cold or hot.
When you wish to make bread pudding take on a new and rather dainty appearance, bake it individually in small custard cups. Lay a whip of meringue on top of each, with a spoonful of red jelly.
Confederate Pudding. — Slice baker's bread very thin, butter each slice well and spread with jelly, jam or preserves. Fill a buttered baking dish with the bread and pour over it one pint of sweet milk mixed with two well beaten eggs. Let the milk soak into the bread, then bake until solid and serve with the following sauce : Cream two tablespoonfuls of butter with one cup of sugar, add a wineglassful of brandy and one cup of cream. Set saucepan in boiling water on stove and stir until it thickens.
Tapioca Pudding. — Soak three heaping tablespoons of tapi- oca over night; let one quart sweet milk come to a boil, stir tapioca into it, and let cook till it thickens; beat the yolks of four eggs with one cup sugar and a little flour: stir this into tapioca and milk and let thicken. Pour into baking pan. Beat whites of egg to stiff froth, sweeten, spread over top of pudding and brown in oven.
Tapioca Pudding. — Soak over night one teacupful of tapioca in a pint of milk. The next morning pour over the tapioca one pint of boiling milk, and add one cup of sugar, four well beaten eggs, a wine glass of rose water, one tablespoonful of butter and a little nutmeg; pour in a pudding dish and bake half an hour. Sago may be prepared in the same way.
HOW WE COOK IN TENNESSEE. 187
Tapioca Pudding. — Soak a cupful of tapioca over night in just enough water to cover. In the morning add to it one quart of milk and cook in a double boiler until transparent. Add three eggs well beaten, one-half cup of sugar, one-half cup of chopped raisins, and a very little chopped citron. Bake till the custard is set. Serve warm or cold as preferred. — Battle Creek.
Ginger Pudding. — One cup butter, one cup molasses, one cup sugar, three cups flour, one teaspoon soda, half cup buttermilk, one tablespoon ginger, four eggs.
Ginger Pudding. — Four eggs beaten separately and very light, one heaping cup of brown sugar, two cups of molasses, one cup of sour milk in which dissolve one teaspoon of soda, three-quarters cup of butter, four cups of flour. Serve with a hot sauce flavored with whiskey.
Lady Finger Pudding. — Line a dish with stale pieces of cake, lady fingers if you have them; just a thin layer of jam over them; make a rich custard and pour over it; set in stove to brown ; make a meringue of whites.
Cottage Pudding.— Beat a level tablespoonful of butter, add four level tablespoonfuls of sugar and one egg; beat five minutes, add a quarter of a cupful of milk, and three-quarters of a cupful of flour that has been sifted with a level teaspoonful of baking powder. Bake in a pint pudding pan or in four custard cups. — Mrs. S. T. Rorer.
Fig Loaf. — Wash one cup figs, put into double boiler and cook in one and one-half cups of cold water till tender ; add half cup sugar and cook ten minutes longer; strain off the syrup and keep one-quarter cup hot; put one tablespoon gelatine to soften in a tablespoon cold water and dissolve in hot syrup; chop the figs fine and mix with one and one-half cups bread crumbs; then add the hot syrup and gelatine. Stir well and pack in a buttered mold and set away to get cold; serve with whipped cream. — Cooking Club.