Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 tablespoon powdered sugar
- 1 quart milk in a large pan
- 3 tablespoons sugar
- a pinch of salt
- 5 eggs add a pinch of salt
- salt
Directions
Mrs. John L. Jones.
To the whites of 5 eggs add a pinch of salt, and whip to a ver}' stiff froth, gradually adding 1 tablespoon powdered sugar, and a few drops of flavoring. Scald 1 quart milk in a large pan. Shape whites in a tablespoon, drop a few at a time in the hot milk, and turn until cooked. Lift out with a skimmer and lay on a glass dish. When all are cooked, make a custard with the yolks, hot milk and 3 tablespoons sugar and pour around the eggs.