Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- half pint of cold milk
- half box of gelatine into a half pint of cold milk
- two eggs
Directions
1
Put a half box of gelatine into a half pint of cold milk; after it is dissolved set it on the stove and let it come to a boil; beat the yolks of two eggs and stir them in ; when it comes to the boiling point again, take it from the stove and stir in the beaten whites of the eggs. Flavor to the taste and put on ice to cool. Serve with cream and sugar.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive