Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- half pints of cream
- one pint of cream
- half pint of milk
- two thirds cup powdered sugar
- one teaspoon vanilla
- three moulds
- one-third full of either snow
- four quarts
- one side
Directions
M. Parloa.
Cut stale sponge cake into slices about half an inch thick and line three moulds with it, leaving a space of half an inch between each slice ; set the moulds where they will not be disturbed until the filling is ready ; take a deep tin pan and fill about one-third full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip churn is better,) put one and a half pints of cream, (if the cream is thick take one pint of cream and a half pint of milk,) whip to a froth, and when the bowl is full, skim the froth into the pan which is setting on the ice, and repeat this until the cream is all froth ; then with the spoon draw the froth to one side, and you will find that some of the cream has gone back to milk ; turn this into the bowl again, and whip as before ; when the- cream is all whipped, stir into it two thirds cup powdered sugar, one teaspoon vanilla, and half a box of gelatine which has been soaked in cold water enough to cover it, for one hour, and then dissolved in boiling water enough to dissolve it, (about half a cup full ;) stir from the bottom of the pan until it begins to grow stiff; fill the moulds and set them on the ice in the pan' for
CREAMS AND- CUSTARDS. 127
one hour, or until they are sent to the table. When ready to dish them, loosen lightly at the sides and turn out on a flat dish ; have the cream ice cold when you begin to whip it; it is a good plan to put a lump of ice into the cream while whipping it.