Estimated Nutrition (whole recipe, rough)
127
Calories
6g
Protein
5g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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 half pint of sugar
- four eggs
- half frozen
Directions
1
To each quart of milk allow the yolks of four eggs and one half pint of sugar. Beat the yolks to a cream with the sugar. Scald the milk, and when about to boil pour it over the eggs, stirring constantly. Return to the stove in a double boiler and cook until it thickens, but not a moment longer. Let it cool; flavor with vanilla and freeze. The beaten whites of the eggs (sweetened) may be added when the custard is half frozen, if desired.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive