Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 cupfuls of granulated sugar
- 2 tablespoon fuls of gelatine
- 4 tablespoonfuls of wine
- 8 tablespoonfuls of sugar
- 1 teaspoon ful of soda
- 1 generous pint of milk
- 2 eggs
- 3 large tablespoonfuls of sour cream
- cinnamon
- nutmeg
Directions
1 generous pint of milk.
2 cupfuls of granulated sugar. A scant ^ cupful of flour.
2 tablespoon fuls of gelatine.
I quart of cream.
I pound of French candied fruits (^ pound will do).
4 tablespoonfuls of wine.
I,et the milk come to a boil. Beat the flour, i cup of sugar and the eggs together, and stir into the boiling milk. Cook 20 minutes; add the gelatine, which has been soaking I or 2 hours in water — enough to cover it. Strain and set away to cool. When cold, add the rest of the sugar and the cream, whipped until stiff. Have the fruit chopped fine, and soaked in the wine. Freeze the cream 10 minutes, then add the wine and fruit and finish freezing. Remove the beater, pack smoothly, and set away for several hours. When ready to serve, dip the tin into warm water, turn out the cream, and serve with whipped cream heaped around.
Sonietiiing modern— Virot's Extracts.
Calces ajia gooHies.
DOUGHNUTS. Mrs. George E. Tiffiuiy.
8 tablespoonfuls of sugar.
2 eggs, well beaten.
3 large tablespoonfuls of sour cream. ID large tablespoonfuls of sour milk.
1 teaspoon ful of soda.
Flour enough to make a soft dough. Flavor with Virot's Extract of Cinnamon or Nutmeg.