Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 tablespoon of knox's gelatine
- one-half cup sugar
- one pint of milk
- four eggs beaten very stiff
- four eggs
Directions
1
One tablespoon of Knox's gelatine, dissolved in one- fourth cup of hot water, whites of four eggs beaten very stiff. \Alien gelatine is nearly solid beat in the eggs. Lemon to taste.
2
Sauce for Same.- — Yolks of four eggs. Beat into them one-half cup sugar, add one pint of milk and cook in double-boiler. When cold, flavor with vanilla.
3
Mrs. J. M. Braddock.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive