Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 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 teaspoon each of vanilla
- 5 tablespoons sherry
- 1 quart ricli milk
- 4 cup white sugar
- 1 cup caramel made from light brown sugar
- 1 pint vanilla ice cream
- 1 gill black coffee tn 1 qu
- 1 pint hot milk
- 1 quart cream
- a pinch of salt
- half freeze
- half frozen
- 8 slightly beaten eggs
- 1 talikspoon vanilla
- salt
Directions
Prepare the cream and sugar as for vanilla ice cream; half freeze it, stir in 1 teaspoon each of vanilla and caramel, \ pound powdered macaroons, with a few kisses and lady lingers, and 5 tablespoons sherry; beat till smooth, take out the dasher and pack.
Dried and powdered brown bread is also used in place of the cakes and wine, stirred in the same way when half frozen.
Mrs. I'rnnk Conncll.
Bring to the boil 1 quart ricli milk ; add 4 cup white sugar and a pinch of salt. Add from ") to 8 slightly beaten eggs, and when the custard is almost done, stir in 1 cup caramel made from light brown sugar. Add it hot. When cool, turn into a mold, pack and •freeze 3 hours.
CAF£ AU PARK AIT.
Make i cup strong fresh coffee, strain it into 1 pint vanilla ice cream, add also h pint whipped cream, beat in well, let stand in the freezer 15 minutes more, and serve in sherbet glasses with a little whipped cream on top.
CAFfi MOUSSE.
Add 1 gill black coffee tn 1 qu.arl thick cream, and |V cup pow- dered sugar; whip very stiff, turn into a mould, pack in salt and ice, and freeze 3 hours. This is good whatever becomes of it.
Any canned or fruit juice may be treated in this way, sweeten- ing to taste, remembering that some sweetness is lost in freezing.
CARAAdEL ICE CREAM.
Make a caramel of \ cup sugar, pour into 1 pint hot milk, and when dissolved add i pound sugar, stirring till dissolved. Wlun cold, mix with 1 quart cream and 1 talikspoon vanilla, and freeze till stiff; take out the dasher, stir in 1 ))int whii)ped cream, repack, cover and let ripen 2 hours.