Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one ounce of gelatine
- half pound of sugar
- a pint of boiling water one ounce of gelatine
- a quart of rich cream
- four eggs
Directions
Dissolve in a pint of boiling water one ounce of gelatine (Cox's is best) ; bod until thoroughly dissolved. Beat the yel- lows of four eggs ; pour the gelatine upon them, stirring quickly ; pour both through a strainer upon half pound of sugar. Stir until cool and about to congeal ; then put in the whips from a quart of rich cream. Season to taste while the custard is cool- ing.