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
- one pint morning's milk
- one half ounce gelatine
- three eggs
- three whites to a stiff froth
Directions
1
Three eggs, beaten separately, one pint morning's milk, one half ounce gelatine, sugar to taste, flavor with vanilla. The gelatine is dissolved in the railk, which pour while boiling upon the yelks, and stir till cool. Beat three whites to a stiff froth, and stir in ; mould and serve with cream.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive