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Suggest a better descriptionSeparate eggs; beat yolks wel and mix with milk. Combine 3/4 cup sugar, cornstarch, and salt. Add milk and egg yolks to sugar mixture. Cook in double boiler until thick, stirring often. Remove from heat; add vanilla. Beat egg whites and 1/4 cup sugar until stiff. Put budding in a baking dish and spread egg whites over the top of the pudding. Brown the meringue in a 350? oven until desired brown. Serves 10. The pudding is also delicious if the egg whites are folded into the pudding while it is hot. *Miss Wilson is a member of the well-known Greenbrier County family and resides at "Valley View Farm." The residence, originally the "Tuckwiller Tavern," is well documented in Ruth Woods Daytons book about Greenbrier Valley homes. Recipe by: Miss Mary J. Wilson* Posted to MC-Recipe Digest V1 #669 by Bill Spalding
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 163 | ||
Calories from Fat: 94 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 425mg | 131 % | |
Sodium 150.2mg | 5 % | |
Potassium 172.3mg | 5 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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