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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tea | 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 quart of double cream
- one-third box of cox's gelatine
- 3 eggs
- 1 tea cup of sugar
Directions
One-third box of Cox's gelatine, dissolved in a tea cup of milk, 1 quart of double cream, whipped stiff, 3 eggs, 1 tea cup of sugar. Mix the yolks of the eggs, well-beaten, with the milk and gelatine, then add the sugar. Pour into the whipped cream, without cooking, then add the whites of the eggs, well-beaten, and flavor with vanilla, rum or sherry wine. Then pour into moulds lined with lady fingers, and put in a cold place. Dis- solve the milk and gelatine by heating and stirring.
Mrs. Edward Fallon.