Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- two cups of milk
- two tablespoonfuls at a time
- a piece of bright colored jelly on top
- three eggs stiff
Directions
1
Beat the whites of three eggs stiff with one table- spoonful of powdered sugar. Scald two cups of milk for boiled custard, poach the whites in the milk until firm, two tablespoonfuls at a time. Kemove care- fully on a sieve. Make the boiled custard. Serve the whites on the custard with a piece of bright colored jelly on top, or blanched almonds, stuck endwise into the white.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive