Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 of milk
- a cup of sugar
- four eggs
- four eggs well beaten
Directions
Two-thirds of a package of gelatine, four eggs, two-thirds of a cup of sugar, one quart of milk ; cover the gelatine with water and let it stand one hour ; heat the milk to a boiling point, then stir in the gela- tine, and when well stirred add the yolks of four eggs well beaten with sugar, stirring briskly to avoid the formation of lumps. Cook two or three minutes, then set it off and stir in the whites of four eggs, beaten to a stiff froth ; flavor with vanilla or lemon before putting in the whites of the eggs. Put into molds and set away to cool. This is a most pal- atable dish and an excellent substitute for ice cream.