Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 cup
- one-third box gelatine half an hour in cold milk
- eight eggs well beaten
- eight whites have been beaten to a stiff froth
Directions
1
Mrs. N. P, Wilts, Ripley.
2
Soak one-third box gelatine half an hour in cold milk, put- a quart milk on to boil and when boiling, stir in yolks of eight eggs well beaten, add one cup and a half of sugar and the gelatine ; when the
3
128 , THE BUCKEYE COOK BOOK.
4
custard begins to thicken, take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth ; mix well together and flavor to taste ; put in moulds and allow four hours to cool. This cream is much more easily made in winter than in summer.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
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