Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
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 quart of milk to boil
- six eggs
Directions
1
Set a quart of milk to boil, then stir into it the beaten yolks of six eggs : flavor with any extract liked and sweeten to taste ; whip whites of eggs to a stiff froth. When the custard is thick put into a deep dish and heap the frothed eggs upon it. Serve cold.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive