Estimated Nutrition (whole recipe, rough)
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
- one quart of morning's milk
- three quarts of rich cream
- four yelks
Directions
One quart of morning's milk, four yelks, sweetened to taste; boil till thick, care being taken to prevent curdling. When cool, season highly. Froth three quarts of rich cream and let it
CTJSTAED RECIPES. 121
drain. Pour a little cold water over a box of Cox's gelatine and let stand about twenty minutes ; tben pour over it n tea- cupful of boiling water, and set on the stove till thor jugbly melted. When milk-warm, stir it into the custard ; as doon as it begins to congeal, stir in the whipped cream very quickly ; be careful not to beat it. Be sure to stir the custard well from the bottom and sides, to prevent becoming lumpy. — Mn. Mollie TalhoU.