Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 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 |
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 teaspoon of sugar
- one-half teacupful of fresh milk
- one-half teacupful of cream
- one egg
Directions
One-half teacupful of fresh milk, one-half teacupful of cream, one teaspoon of sugar, one egg. Put the milk into a pint pre- serving-jar and add the egg, cream and sugar. Fasten the top on the jar carefully, and shake well for a couple of minutes; then pour into a glass and serve immediately. In cases of ty- phoid fever you should take especial care to leave out the yolk of the egg unless the attending physician says it would be per- fectly proper to give it to the patient.