Estimated Nutrition (whole recipe, rough)
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
- a pint of milk one hour
- a quart of milk to boil
- six eggs to a stiff froth
- six yolks very hght
Directions
Take half a box, or a little more, of gelatine ; let it stand in a pint of milk one hour ; then put a quart of milk to boil ; beat the whites of six eggs to a stiff froth and leave them in a deep bowl ; beat the six yolks very hght, with sugar to taste ; when the milk has boiled stir in the yolks and sugar, milk and gelatine ; after it comes to a boil the second time, take it off and pour immediately over the stiff whites in the bowl ; flavor with vanilla; wet your mold with cold water; pour in and set away to congeal. To be eaten with or without cream.