Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
482
Calories
16g
Protein
27g
Fat
43g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 pound of chocolate
- one half gallon of new milk into a bain-marie
- one quart of cream that has been beaten to a stifl froth
- half pound of sugar
- four eggs
Directions
1
Break up and cook to a smooth paste, in water, one half pound of chocolate (Maillard's vanilla chocolate is the nicest). Put one half gallon of new milk into a bain-marie ; when it comes to a scald, stir in the chocolate, then add four eggs (having first beaten them separately), carefully stirring all the time. Have in the freezer one quart of cream that has been beaten to a stifl froth, then add the chocolate custard, also a light half pound of sugar.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive