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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 pint of fresh milk
- a pound of white sugar
- a quart of rich cream sweetened
- two eggs well beaten
Directions
MRS. J. W. RANKEST.
One pint of fresh milk, }^olks of two eggs well beaten, half a pound of white sugar, quarter of a box of Cox's gelatine. Put all in a saucepan, set on the fire and stir till the gelatine is entirely dissolved ; then strain through a sieve, and set
aside to cool. Have a quart of rich cream sweetened and flavored ; whip to a stiff froth, and when the first proportion is cold and just beginning to congeal, stir the cream in gently, until all is thoroughly mixed. Get nice lady-fingers to place around the bowl. This makes a beautiful and elegant dish for tea.