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
- half pints milk poured on one ounce gelatine to soak
- one pint of the milk
- one ounce gelatine to soak
- six eggs
Directions
1
Three and a half pints milk poured on one ounce gelatine to soak, six eggs. Beat the sugar and yolks together, pour them into boiling milk, and let it cool, then mix the whites in after having beaten them well. Flavor with vanilla, and pour into moulds. Whipped cream is an improvement to be eaten with it. Only soak the gelatine in one pint of the milk.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive