Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 ounce of gelatine in one pint of new milk until dissolved
- one pint of new milk until dissolved
- four eggs well beaten
Directions
1
Mrs. J. H. Brown.
2
Boil one ounce of gelatine in one pint of new milk until dissolved, add four eggs well beaten and half a pound of
3
288 THE HOME COOK BOOK.
4
sugar ; stir it over the fire until the eggs thicken, take it off the fire and add a full wine-glass of peach water, and when cool pour it into moulds ; serve with cream.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
internet_archive