Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 tablespoonful granulated gelatine
- 2 tablespoonfuls cold water
- 14 teaspoonful salt
- 2 cups thin cream
- three eggs
Directions
1 tablespoonful granulated
2 tablespoonfuls cold water. % cup boiling water. Yolks of three eggs.
14 teaspoonful salt. 2 cups thin cream. Whites of three eggs. Flavoring. % cup sugar.
Soak the gelatine in cold water, then dissolve in boiling water. Beat the yolks, sugar and salt to- gether. Scald the cream and pour over the egg and sugar. Eeturn to the double boiler and cook till it thickens, then add the gelatine and whites of eggs, take from the fire and flavor with an essence. Mould.