Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
278
Calories
15g
Protein
19g
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 |
| 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
- one ounce of gelatine in one pint of milk
- one half gallon cream
- one pint of milk
- four eggs
Directions
1
Dissolve one ounce of gelatine in one pint of milk, by boiling ; beat the yelks of four eggs (sweetened), and stir them in while the milk is on the fire; when this is cooked to the consistency of custard, strain into a bowl, stirring constantly. Season one half gallon cream with wine ; whip to a stiff froth and beat it in, just as the custard (which should be seasoned with vanilla or rose water) begins to congeal ; have ready a glass bowl lined with sponge cake. — Mrs. Brutus Clay.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive