Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- half pints new milk
- one tea-spoonful of gelatine
- five eggs
Directions
1
Boil one and a half pints new milk with one tea-spoonful of gelatine ; beat five eggs, and mix them with the milk as for cus- tard. Use a tin mould with a cover ; oil it, and line with can- died fruits, such as plums, green gages, etc. ; then pour tno custard in very gradually, that the fruit may remain at the bot- tom. Put on the cover, and bury the mould in ice for a whole day, only turning it out the moment wanted.— jWts. W. Jones.
2
130 EECrPES FOE ICEB.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive