Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
203
Calories
7g
Protein
11g
Fat
14g
Carbs
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Brandy | 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 quart cream
- 1 cup sugar
- 4 tablespoonfuls sherry wine
- 2 tablespoonfuls brandy
- 6 eggs
Directions
1
One quart cream, 6 eggs, 1 cup sugar, 4 tablespoonfuls sherry wine, 2 tablespoonfuls brandy. Beat yolks of eggs and add sugar ; scald cream ; pour over eggs and sugar. Put in double boiler and cook until nice custard. When cold and ready to freeze beat whites of eggs and add brandy and wine.
2
Mrs. C. A. Burton.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive