Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- three pints of new milk
- nine eggs
- six dessertspoons of fine sugar
Directions
1
MRS. CLEGHORN.
2
Scald three pints of new milk; take nine eggs, leaving out the whites of six; sugar the remainder to the taste and beat well; turn the milk over them and set in a kettle of boiling water; when of the consistency of cream, turn into a dish to cool. Take the whites, add six dessertspoons of fine sugar, three of currant jelly and fla- vor to the taste; beat very stift' and spread over the whole.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive