Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
274
Calories
8g
Protein
13g
Fat
26g
Carbs
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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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
- one quart milk
- six ounces sugar
- two ounces isin- glass
- one cup of wine
- one quart cream
Directions
1
Mrs. H. B. Sherman.
2
One quart milk, six ounces sugar, two ounces isin- glass ; put all into a sauce-pan and on the stove; when dissolved, take off, strain through a seive and put on ice until it begins to set, then add one cup of wine and flavor to taste ; when it begins to set, take one quart cream, beat to a stiff froth, and stir all together. Then take charlotte russe moulds, line them with sponge cake with a layer of jelly at the bottom ; fill with the custard and set on ice for two hours.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive