Photo: Eiliv Sonas Aceron
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 milk
- eight eggs
- one cofi'e- cup of white sugar
- six sheets of gelatine
Directions
1
MRS. E. S. SPEED, RUSHVILLE, ILL.
2
Three pints of milk and cream, yolks of eight eggs, one cofi'e- cup of white sugar and six sheets of gelatine. Flavor with va- nilla. Put the gelatine in the milk when cold; heat slowly and make as you would boiled custard; then pour into the molds. It should be made some twelve hours before wanted for use, as it will not jelly sooner. If in a hurry, add more gelatine.
3
CREAMS AND FANCY DISHES. 201
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive