Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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-half tablespoons of sugar into gelatin
- two cups of boiling water
- one pint of milk
- one-half box of knox's gelatin
- two eggs separately
- one dessert spoonful of cornstarch
- salt
Directions
One-half box of Knox's gelatin, dissolved in cool water, add one and one-half tablespoons of sugar into gelatin. When this is dis- solved, put in two cups of boiling water and stir well. When cool, put in flavoring. Let stand until thick enough to beat, and then thoroughly whip with an egg beater until it is like snow. Beat the whites of two eggs separately and add to the above mixture and beat all together thoroughly.
Sauce. — Make a thin custard of the yolks of the eggs, one pint of milk, sugar enough to sweeten, one dessert spoonful of cornstarch, pinch of salt and flavor to taste. — Dr. J. D. Merrill, Chicago.
GRAYVILLE COOK BOOK 91