Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| 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
- 2 ounces chocolate in a saucepan
- 1 pint hot milk
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 ounce gelatin until dissolved
- 1 cup whipped cream
- 3 yolks of eggs
Directions
Melt 2 ounces chocolate in a saucepan ; add 1 pint hot milk and stir until it comes to a boil. Beat up 3 yolks of eggs with 3 tablespoons sugar and 1 teaspoon vanilla and stir into the milk, cooking for several minutes but not boiling. Stir in 1 ounce gelatin until dissolved, strain the whole into a bowl ; set the bowl on the ice and beat until it begins to thicken, then add 1 cup whipped cream, and mix gently. Pour into a mould, cover tightly and bury in a tub with broken ice and salt for 2 hours. Turn out on a cold dish and serve. This is also good kept in a cold place without the freezing, but it takes longer to get done.