Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 sweet cream till solid
- a quart of milk
- a drop of jelly on each bit of egg
- a pint of thin cream
- two beaten eggs
- half full
Directions
Make a thin boiled custard with the yolks of well-beaten, eggs, four to a quart of milk ; flavor with vanilla ; beat the whites stiff, mix in sugar and vanilla ; line a glass dish with sponge cake, dipped as quickly in wine and out as possible ; pour over the cream and lay the egg on the top ; put a drop of jelly on each bit of egg. This is a nice dinner dessert in hot weather.
COCOA "WHIPS.
Beat about one quart of sweet cream till solid ; have grated the white part of a cocoanut, mix it with pulverized sugar ; take a pint of thin cream, or rich milk, heat it boiling hot ; have ready two beaten eggs ; take it from the fire, and stir them in the hot milk ; when cool, stir in the milk from the nut ; fill the glasses half full, and set them to cool. When cold, mix the cocoa and whipped cream together, and lay it on the top.