Try this Blueberry Grunt recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Wed, 7 Dec 1994 17:58:37 GMT Sift dry ingredients into a bowl; rub in the butter. Add the berries and then the milk, stirring lightly to make a batter. Pour into pudding bag and place in boiling water. Boil for 1 hour. For a richer batter, add 1/4 cup sugar and reduce the milk to 1/2 cup and add one beaten egg. Patridgeberries or other berries may be used. Serve with lemon sauce. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 236 | ||
Calories from Fat: 75 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.9mg | 6 % | |
Sodium 240.5mg | 8 % | |
Potassium 92.7mg | 2 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 34.2g | ||
Protein 4.6g | 7 % | |
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: 236
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