Estimated Nutrition (whole recipe, rough)
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 |
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
- 1 cup of sugar
- 1 teaspoonful of gela- 2 tablespoonfuls of rum
- 2 tablespoonfuls of rum
- 1 pint of cream
- 1 egg
- 1 level tablespoonful of 1 pint of cream
Directions
pint of milk; 1 cup of sugar;
1 egg; 1 teaspoonful of gela-
2 tablespoonfuls of rum; tine;
1 level tablespoonful of 1 pint of cream;
flour; ]/2 lb. of French fruit.
Put the gelatine to soak in enough water to cover it. Put milk in double boiler to scald. Beat the egg and half of the sugar mixed with the flour together. Pour the scalded milk over the egg mixture. Return to the double boiler and stir constantly until thickened and very smooth. Take from the fire and add the gelatine; set away to cool. When cold add the cream and remaining sugar (dissolved in the cream) and the rum. Strain into the freezer, and when nearly frozen add the fruit cut in very small pieces.