Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one half gallon morning's milk
- one pint rich cream
- six eggs beaten lightly
- one coffee-cupful of sugar
Directions
One half gallon morning's milk ; put into a kettle and allow to come merely to a boil. Have ready six eggs beaten lightly, sweetened with one coffee-cupful of sugar ; strain through a fine towel on to the eggs and sugar, stirring rapidly. Scour the ket- tle nicely, and put the custard back on the fire and let it stay a few minutes, or until it scarcely boils, stirring gently, to prevent burning. Pour into a bowl and dip it up with a large ladle", pouring it up and down, until it is nearly cold. Froth one pint rich cream and put over the top. Season all with vanilla.— Mn. Martin.
Soak sponge cake in wine, and pour over it some custard. Sweeten rich cream, whip to a froth, and lay on the top.
120 CUSTAED RECIPES.