Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
200
Calories
8g
Protein
13g
Fat
12g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 pint of milk
- an ounce of gelatine into a gill of hot milk
- a gill of hot milk
- a quart of rich cream
Directions
1
MES. T. A. PAEKKE, EUSHVILLE, ILL.
2
Makfe a boiled custard of a pint of milk and four e^gs, flavor with vanilla, make it very svpeet and set it away to cool. Put half an ounce of gelatine into a gill of hot milk, when dissolved pour it into a quart of rich cream and whip to a froth. When the cus- tard is cold stir in the cream gently. Line a mold with thin slices of sponge cake or sponge fingers, pour in the mixture and set in a cool place.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive