Estimated Nutrition (whole recipe, rough)
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 |
| 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 quart of thin cream
- one quart rich cream
- a cup of sweet milk
- half box of gelatine
- two eggs beaten to a stiff froth
- one tea- cup of powdered sugar
Directions
Mrs. J. P. Hoit.
Take one quart of thin cream, sweeten and flavor; whip the cream until all in froth ; then take half box of gelatine, put in as little cold water as possible to soak, and set on the stove to melt; have the gelatine cool be- fore putting into the cream ; have a dish already lined with cake or lady-fingers, pour the cream into it and set on ice until ready for use.
CHARLOTTE.
Mrs. W. W. Kimball.
One quart rich cream, three ' tablespoons of Madeira wine, whites of two eggs beaten to a stiff froth, one tea- cup of powdered sugar, half a box of gelatine dissolved in half a cup of sweet milk ; flavor with vanilla ; beat
246 THE HOME COOK BOOK.
the cream and wine together; add the eggs, then the sugar, and last, the gelatine.