Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cake | not in our table | 0 |
| Currant | 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
- 2 pint whipping cream
- 1 pint custard
- 1 pint milk
- one sponge cake
- 1 glass currant jelly
- 1 glass sherry wine
- three eggs
Directions
One sponge cake (baker's sponge cake), 1 glass currant jelly, 1 glass sherry wine, l/2 pint whipping cream, 1 pint custard. Split sponge cake and pour wine over it until all the wine is absorbed. Spread the jelly between the layers. Whip the cream until stiff, sweeten and flavor with vanilla, and spread on top of cake. Serve with custard.
Custard — Make a soft custard of 1 pint milk and the yolks of three eggs. Flavor with vanilla and serve very cold.
Mrs. D. O. Macquarrie.