Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
278
Calories
15g
Protein
19g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- one pint of sweet milk
- one tablespoonful dissolved gelatine six beaten eggs
- one quart whipped cream
Directions
1
Prepare mold or individual moulds with lining of lady fingers or slices sponge cake, lightly fastening same together with little white of an egg. Put in double boiler, one pint of sweet milk, sweeten and flavor to taste, one tablespoonful dissolved gelatine six beaten eggs. Thicken as for boiled custard. When filling is nearly cold add nearly one quart whipped cream. Put in mold and before serving dress with whipped cream. — Mrs. M. S. Carpenter, Hackensack, N. J.
Recipe sourced from
internet_archive