Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Eggs | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- 2 cups of strawberry juice put into freezer
- 1 cup white sugar
- 2 eggs
- 3 lemons
- 4 yolks eggs
- 1 tsp
- 9 fresh eggs
- 1 nutmeg grated
- nutmeg
Directions
| cup maple syrup/ 2 eggs, \ pt. whipping cream. Boil the syrup down to \ cup. Beat yolks of eggs. Cool the syrup slightly and add to the yolks. Beat thoroughly until consistency of custard. Whip cream until stiff. Beat the whites of eggs and add to cream. Add the custard, whipping together quickly. Turn into molds and pack in ice and salt about 7 hours. In very cold weather this can be turned into granite basin and set out of doors to freeze.
Miss Gertrude I. Chase.
STRAWBERRY ICE. With whipped cream. Take 1 qt. water and put enough sugar to make quite sweet, put water and sugar on the fire and let come to a boil, take from fire and cool. When cold add juice of 3 lemons and 2 cups of strawberry juice put into freezer and freeze. When you serve it, put some crushed berries on top, then some whipped cream.
Mrs. W. A. Mather.
CARAMEL ICE CREAM. Small pt. milk, 4 yolks eggs, 1 cup white sugar, J cup brown sugar, 1 qt. cream, 1 tsp. vanilla. Scald milk, pour slowly on beaten eggs, and sugar. Return to double boiler for a few moments until a rich custard. Stir constantly. Put brown sugar on stove stirring until it becomes a thick liquid and seems burnt a little. Pour immediately into bowl of hot custard. It will gradually dissolve. When cold dip out any hard pieces. Freeze.
FROZEN EGG NOGG. Separate 9 fresh eggs. Beat yolks until creamy, whites until stiff. To yolks add 1 pt. sugar beating as you add 1 qt. boiling milk. Let stand until cold. Add 1 pt. cream and \ pt. fresh French Cognac (whiskey). Flavor to taste, 1 nutmeg grated. Last of all add beaten whites of eggs.