Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
295
Calories
15g
Protein
14g
Fat
26g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- 3 pints evaporated milk or 3 pints milk, scalded
- 3 egg yolks
- 1/2 cup blanched almonds
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 envelope plain gelatine dissolved in 1/2 cup cold water
Directions
1
Place all ingredients except the gelatine in the top of a double boiler over hot water until the mixture coats a spoon, stirring occasionally. Dissolve gelatine in cold water and set in a small pan of hot water until it becomes transparent. Stir into the other mixture, then cool
2
Chill before serving.
3
Category:Southwestern Recipes
4
Category:Southwestern Desserts
Recipe sourced from
fandom