Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 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
- one ounce best isinglass boiled in half a pint of water till it is a thick jelly
- four tablespoonfuls sugar
- one pint of rich cream that has been whipped to a stiff froth
- a pint of rich milk a large vanilla bean till the milk is highly flavored
- a pint of rich cream
- a pint of water till it is a thick jelly
- five eggs well beaten
- two large lemons
Directions
Boil in half a pint of rich milk a large vanilla bean till the milk is highly flavored ; strain through a fine strainer ; mix with this strained milk half a pint of rich cream, and add five eggs well beaten and strained. Let this custard boil, but not curdle. It must be like any boiled soft custard. Set it on ice. Have ready in another saucepan one ounce best isinglass boiled in half a pint of water till it is a thick jelly. When both are cold, but not hard, mix together and add four tablespoonfuls sugar ; add the yellow rind of two large lemons ; add the juice of the lemons and one pint of rich cream that has been whipped to a stiff froth. Then set it on the ice; cover the bottom of an oval dish with slices of sponge cake ; slice enough to put all round the sides of the dish, putting v^hite of eggs between them to make them stick together. Fill this full of the custard mixture, and put the sponge cake on top to cover it, using whites of eggs to make it adhere. Make a nice icing for the top.