Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
731
Calories
27g
Protein
14g
Fat
120g
Carbs
What these numbers assume — 4 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 |
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 cup of sugar
- one quart of milk
- a cup of milk
- a tablespoonful of flour
- a cup of sugar to a stiff froth
- three eggs
Directions
1
Make a custard of the yolks of three eggs, one cup of sugar, and one quart of milk. Dissolve a quarter of a box of gela- tine in half a cup of milk. When cold, stir in a wine-glass of wine, a tablespoonful of flour, and vanilla. Add to the cus- tard. Put all in a deep dish. Whip the whites of the eggs and half a cup of sugar to a stiff froth, and drop on the top in spots. Place in the oven till a light brown, and serve cold.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive