Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Eggs | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rose | not in our table | 0 |
| 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
- five ounces pulverized sugar
- one quart of rich new milk
- a teaspoonful of distilled rose water
- four fresh eggs
- half filled
Directions
Beat the yolks of four fresh eggs for at least half an hour ; add five ounces pulverized sugar, then stir into the sugar and eggs one quart of rich new milk, cold. Add a teaspoonful of distilled rose water or any flavoring extract you like. Fill the custard cups and set them in a stone pan half filled with water whicll may be warm at first, not hot. Put the pan in a rather cool oven, and gradually increase to a moderate heat. In about twenty minutes dip a teaspoon into one of the custards to ascertain if it is firm. Judgment and great care are needed to attain skill in baking custard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey.