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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Meringue | 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 pound of sugar
- two ounces currants
- two ounces raisins
- four ounces citron soaked in two wine-glassfuls of sherry the previous day
- one quart of whipped cream
- a quart of boiling milk
- four dozen sweet almonds
- twelve eggs
- two wine-glassfuls of sherry the previous day
- one dozen meringues
Directions
Blanch four dozen sweet almonds ; when cold, put them in a mortar with one pound of sugar and half of a vanilla bean ; Ijound them well together and pass through a sieve into a sauce- pan, with the yellows of twelve eggs ; beat all well together and pour on them a quart of boiling milk, mixing well ; then stir over the fire until it thickens ; when cold, freeze. Have two ounces currants, two ounces raisins, four ounces citron soaked in two wine-glassfuls of sherry the previous day. Beat one dozen meringues with one quart of whipped cream ; mix in the pre- pared fruit and stir into the frozen custard, and freeze again. — Mrs. A. Garrett.