Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one-half cupfuls of milk
- one-half cupful of cold water
- eight tablespoonfuls of whipped whites of three eggs
- one-third box of gelatine
- three eggs
Directions
One-third box of gelatine, One and one-half cupfuls of milk.
One-half cupful of cold water. Eight tablespoonfuls of whipped
Whites of three eggs, cream.
Soak the gelatine in cold water until soft ; scald the milk; pour the hot milk over the softened gelatine ; whip the cream ; whip the whites of the eggs to a stiff froth; add the sugar and beat together; set the bowl into ice water; stir the gelatine until it begins to thicken; add the beaten white of the egg, the cream and vanilla ; stir until thick- ened; the gelatine will thicken very quickly after it begins, so the cream and egg must be added instantly; if the gelatine becomes too thick to mix smoothly, set the bowl in a pan of hot water and stir until it liquifies, then add the cream and egg ; mould ; serve with cake.