Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Bean | 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
- half ounces of gelatine dissolved in one pint of water
- one pint of milk
- one quart of cream to a froth
- one pint of water
- four eggs to one pint of milk
- one vanilla bean in milk also
Directions
One and a half ounces of gelatine dissolved in one pint of water, let it simmer to half a pint. Make a custard of four eggs to one pint of milk, let it cool. Boil one vanilla bean in milk also. Whip one quart of cream to a froth, lay it on a sieve after it is whipped. Stir the custard into the gelatine, then add the whipped cream. Beat all together, line a glass dish with lady-fingers or sponge cake, and serve.