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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one quart cream
- one cup of milk
- a pint of cold water
Directions
One quart cream, half a box of gelatine, one cup of milk, half a pound fine sugar. Pour on the gelatine half a pint of cold water, let it soak, then dissolve it over the fire, mixing it with sugar. When all are dissolved let it cool, but not enough to congeal the gelatine. Whip the cream, beat the whole well together, and fill the moulds, which must be lined with sponge cake.