Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
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
- one-half box of gelatine
- three eggs
- one small cup of sugar
Directions
1
One-half box of gelatine, one quart of milk, yolks of three eggs, one small cup of sugar ; flavor with vanilla, or other essence. Soak the gelatine one hour in the milk ; put into a farina-kettle and stir as it warms. When hot, pour over the beaten yolks and sugar ; put back into the kettle and heat to scalding ; strain through tarletan ; flavor and pour into a wet mold. Do this in the morning, and set in a cool place. Eat with cream, or without.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive