Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 boiling milk
- six eggs whipped to a froth
Directions
1
Half a box of gelatine dissolved in boiling water, add one quart boiling milk, in which dissolve a dessert-spoonful of corn starch. The whites of six eggs whipped to a froth, adding sugar by degrees. Strain the boiling milk upon this, then stir until cool and pour into moulds. Serve with a rich custard made with the yolks.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive