Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 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
- two tablespoons of constarcli
- 10 ounces of sugar
- 1 quart of milk
- 1 pint of cream
- 14 pint of milk
- 1 pint of grape juice
- 4 eggs
- 1 level teaspoon of flour
- 2 eggs
- 2 quarts
- 4 lemons
- 1 egg beaten stiff
Directions
Two tablespoons of constarcli; 10 ounces of sugar; yolks of 4 eggs; 1 quart of milk. Scald until well thickened, then cool, add 1 pint of cream, stir in well beaten whites of 3 e.sgs. Flavor and freeze.
Mrs. Laura Pubman.
ICE-CEEA:\r. Paste for "filler": 14 pint of milk or cream, 1 level teaspoon of flour, lump of butter size of walnut. Cook to smooth paste and strain while warm over i/^ lb. sugar and 2 eggs. Stir until thoroughly mixed. Add cream enough to make a quart or little more, flavor and freeze. If fruit flavors are to be used, crush and sweeten the fruit and add it to mixture when partly frozen. Mrs. C. A. ]\Iartin-.
GEAPE SHEEBET. Mix a thick syrup and let cool. To 2 quarts, add 1 pint of grape Juice and juice of 4 lemons, white of 1 egg beaten stiff. Add egg just as it begins to freeze. May flavor with pineapple, oranges, etc., always using lemons. Mrs. C. E. Courtney.
THE USEFUL COOK BOOK 65