Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Water | 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
- two ounces isinglass in one
- half gills boiling water
- one quart of new milk
- two eggs
Directions
Dissolve two ounces isinglass in one and a half gills boiling water, then, season one quart of new milk with sugar and rose water to the taste. Stir the isinglass in the milk, set it on the fire, and gently stew it till it jellies. While it is hot strain it through a sifter, then pour it in the moulds and set it to cool. To make it yellow add the yolks of two eggs.