Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
210
Calories
7g
Protein
11g
Fat
14g
Carbs
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Whisky | 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 pints of rich cream
- one pint of whisky
- one half pint of jamaica rum
- six eggs
Directions
1
Six eggs, beaten separately ; one pound of sugar, two pints of rich cream, one pint of whisky, one half pint of Jamaica rum ; beat the yelks well ; mix sugar and whisky together ; whip the cream ; add whites of eggs, and cream last. Reserve a little whisky and cream for next morning. It is best made over night. — Mrs. Jonathan Owen.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive