Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Bean | 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 half ounce of isinglass in one half pint of warm water
- a pint of morn- ing's milk in which a vanilla bean has been boiled
- a quart of rich cream that has been weu whipped
- three eggs
- one half pint of warm water
- three eggs to a froth
Directions
Make a custard with the yelks of three eggs, a pint of morn- ing's milk in which a vanilla bean has been boiled ; sweeten to taste. Dissolve one half ounce of isinglass in one half pint of warm water and stir it into the custard. When the custard is cool enough, stir in a quart of rich cream that has been weU whipped, and seasoned with wine and sugar. Put into a glass bowl before it is congealed ; lay on the top lady- fingers, and just before serving beat the whites of three eggs to a froth, mix with whipped cream, and pile on top. In summer use uiore isinglass.
122 CUSTARD RECIPES.