Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
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
- a quart of milk previously set to boil
- two eggs to a stiff froth
- five eggs
- three together
- salt
Directions
1
MRS. WILLARD.
2
Beat the whites of two eggs to a stiff froth, pour this on a quart of milk previously set to boil, and when the milk boils remove the foam. Beat the yolks of five eggs and the whites of three together with sugar and salt to taste; stir this into the boiling milk. Let it boil, then pour into a glass dish with the foam floating. Flavor with lemon or vanilla.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive