Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
794
Calories
28g
Protein
20g
Fat
121g
Carbs
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 milk
- one-half pound sugar
- one tablespoon cornstarch
- one teaspoon vanilla
- one pint of cream
- three eggs
Directions
1
One quart milk, one-half pound sugar, one tablespoon cornstarch, three eggs, one teaspoon vanilla. Place milk and sugar in double boiler. Mix cornstarch with a little cold milk, put in beaten yolks. Pour hot milk over this and put back in boiler. Stir, and when a little thick, strain. Lastly, add beaten whites and freeze; one pint of cream, if you have it — Jolly.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive