Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
750
Calories
28g
Protein
16g
Fat
122g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- two cups rich milk
- four tablespoonfuls of sugar
- one teaspoonful extract of bit- ter almonds
- one teaspoonful of nutmeg
- two eggs whipped stiff
- one even tablespoonful of corn starch
Directions
1
Two cups rich milk, or one of cream and milk, four tablespoonfuls of sugar, whites of two eggs whipped stiff, one teaspoonful extract of bit- ter almonds, one teaspoonful of nutmeg, one even tablespoonful of corn starch, wet up with cold water. Heat the milk to scalding ; add the liquor, stir in the corn starch. When it thickens beat in the stiffened whites, then the seasoning. Take from the fire and set in boiling water to keep warm — but not cook — until wanted.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive