Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
274
Calories
8g
Protein
13g
Fat
26g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 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
- half cup of water
- half pint of milk
- one pint of rich cream
- one coffeecup of wine
- one coifeecup of sugar
Directions
1
MRS. J. CARPENTER.
2
One coffeecup of wine, one coifeecup of sugar, two-thirds of a box of gelatine dissolved in a half cup of water and a half pint of milk; mix all together and let them come to a boil, strain through a sieve and when cool add one pint of rich cream; beat it thor- oughly and turn into molds.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive