Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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 pound of sweet almonds
- one quart of sweet milk
- one pound of sugar
- one pound of raisins seeded
- a pound of citron cut small
- a quart of cream
- twelve eggs
Directions
MRS. R. F. BOWER.
Blanch and break small one pound of sweet almonds. Make a custard of one quart of sweet milk and twelve eggs, and one pound of sugar. Boil the almonds in the milk you make the custard of, and flavor highly with vanilla. When cold, freeze it.
Prepare the day before one pound of raisins seeded, half a pound of citron cut small, a few slices of pine apple cut small. Put them in a dish, and pour over them a wine glass of sherry wine. Let them stand all night, covering closely. After the custard is frozen, mash fine a dozen mirangues, and whip a quart of cream and stir into them. Put in the fruit, stir all gradually into the frozen custard, and freeze again.