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 ounce gelatine
- one pint sweet milk
- four eggs
Directions
1
Mrs. Gov. Osborn, Kansas, 1861.
2
One ounce gelatine, one pint sweet milk, one of cream, four eggs, sugar to taste ; beat the sugar and yolks of eggs together until light, boil the gelatine in
3
CENTENNIAL GOVEKNORS. 311
4
the milk and strain over the eggs and sugar ; whip the Cream, which must be very cold, to a nice froth and add to the above ; flavor with vanilla; Line the dish you wish to serve it in with sponge cake, and pour the mixture in, then set it on ice till wanted.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive