Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 pint of rich milk
- one-half ounce of gelatine
- four eggs
- one small cup of sugar
- two tea- spoonfuls of vanilla
Directions
One pint of rich milk, and the same of sweet cream ; yolks of four eggs ; one-half ounce of gelatine ; one small cup of sugar ; two tea- spoonfuls of vanilla or other extract. Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the tire, flavor and let it cool somewhat. The cream should have been whipped
510 ICES AND ICE CREAMS.
stiff in a syllabub churn. Beat a spoonful at a time, into the lukewarm custard, until it is like sponge-cake batter. Pour into a wet mold and set on ice to firm. It will be formed in a few hours if buried m the ice.