Cracker Puddings
Description
This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.
Cracker Puddings
Cracker Pudding, 397 Calories
(Two Servings).
1 cup milk.
1/8 teaspoon salt.
Yolk 1 egg.
2 tablespoons sugar.
Boll the crackers and soak in the milk. Beat yolks and sugar well together and add to pudding with salt. Bake one-half hour. Make a meringue with the whites of the eggs, pile lightly on top and put in oven till golden brown. Serve hot.
1 Without sugar.
English Walnuts And Biscuit Crisps (For The Diabetic), 154 Calories
(Individual Rule).
2 Gum Gluten Biscuit Crisps. 2 hot tablespoons thin cream. ½ teaspoon butter.
4 walnut halves. Parsley.
Butter Biscuit Crisps and place in oven until well heated through. Dip the nuts in melted butter and cook, turning often until heated. Cover each Crisp with one tablespoon of hot cream and serve two nuts on each Crisp; garnish with sprig of parsley.
Note
Buttered Biscuit Crisps may be served heated and served with ground nut meats over top.
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