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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
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 pint milk
- one cup granulated sugar
- one teaspoon extract
- one-third box knox's gelatin
- four eggs
- 93 frozen desserts
Directions
One pint milk, one-third box Knox's gelatin, one cup granulated sugar, four eggs, one teaspoon extract, dissolve gelatin in milk thor- oughly, place on stove, heat to boiling point, stirring constantly. Then set aside while stirring in the yolks and sugar, which have been beaten to a cream. Then reheat to boiling point, remove from fire, fold in the well beaten whites and flavor, mold and serve with whipped cream. — Mrs. Louie Fitzgerrell, Poseyville, Ind.
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GRAYVILLE COOK BOOK 93
Frozen Desserts
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