Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one-half cups of sugar
- one-half pint of milk one hour
- one-half pints of milk
- six tablespoons of sugar
- one pint of milk
- a cup of boiling water
- six eggs
- one quaf't of milk
- one-half box of gelatine soaked in one-half pint of milk one hour
- eight oranges
- one teaspoon of orange juice
- four eggs
- 93 three-quarters of a cup of boiling water
- salt
Directions
One and one-half cups of sugar, yolks of six eggs, one quaf't of milk, one-half box of gelatine soaked in one-half pint of milk one hour; eight oranges. Boil one and one-half pints of milk. Beat yolks and sugar together, add a little cold milk to prevent it curdling, a little salt, pour on boiling milk. In another kettle add gelatine and set on fire, stirring until it boils, and set away to cool. Pare and divide oranges and pour custard over them. Beat whites stiff and add six tablespoons of sugar and flaver with one teaspoon of orange juice. Pour this over the top and serve.
GELATINP: PUDDING.
One pint of milk. S>iparate whites and yelks of four eggs ; with the yolks make a boiled custard. Soak one- third of a box of gelatine a few minutes in cold water, then add
We always carry a choice selection of Fruits
three-quarters of a cup of boiling water ; when the custard
has cooled, add the gelatine water, whites of four eggs. Stir
well together. Flavor with vanilla. Cool in a mould.