Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 quart of the stock made from pigs7 feet put one pint of sweet cream
- one pint of sweet cream
- one pint of fresh milk
- ten ounces of pul- verized sugar
Directions
To one quart of the stock made from pigs7 feet put one pint of sweet cream, one pint of fresh milk, and ten ounces of pul- verized sugar. Flavor with extract of rose or vanilla. Melt together in a pan over the fire, strain and impart a pale pink tint, by the use of a little cochineal or pokeberry jelly. Mould it precisely as you do blanc mange. When firm, turn out the jelly into the centre of a shallow dessert dish of glass or china. Surround it with syllabub whipped to a light froth, and you have a very pretty and palatable dish.