Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | 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
- 1 1/2 envelope unflavored gelatin
- 1/3 cups cold water
- 6 egg yolks
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 cups milk
- 3/4 cups finely crushed peppermint candy
- 1/4 tsp peppermint essence
- Red food coloring
- 1 1/2 cups heavy cream, whipped
Directions
Soften gelatin in cold water.
Beat egg yolks, sugar and salt together in top of double boiler.
Heat milk and candy almost to a boil, stirring to dissolve candy. Beat hot milk gradually into egg yolk mixture. Heat, stirring, over hot water, until thickened. Do not allow to boil. Stir in gelatin until dissolved. Cool; stir in peppermint essence and food colouring.
Fold in whipped cream gently; out into 6-cup mold. Chill for at least 4 hours or overnight.
Unmold; decorate with candies. Serve with chocolate sauce.
Yield: 10 servings
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan