Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Fruit | 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 pint of cream
- half pint of milk
- half pound of sugar
- one fourth pound of raisins
- half pound of preserved fruit
- an ounce of sweet almonds pounded
- a stick of vanilla
- six eggs
Directions
Prepare a custard of one pint of cream, a half pint of milk, a half pound of sugar, an ounce of sweet almonds pounded, j'elks of six eggs, half a stick of vanilla. Put them into a pan over slow fire ; stir until of the proper consistency, being careful not to let it boil. When cold, add a wine-glassful of brandy. Partially freeze ; then add one fourth pound of raisins, and a half pound of preserved fruit, cut small. Mix well, and mould. — Mrs. Green Clay.