Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
359
Calories
15g
Protein
19g
Fat
26g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Rum | 1/2 oz (15ml) | 32 |
| 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 quart milk
- a pinch of salt
- a large cup of sugar
- a good dash of rum
- a pint of cream added to this before freezing makes it delicious
- 8 eggs
- salt
Directions
1
Mrs. George Ewing.
2
Heat 1 quart milk. Beat up the yolks of C or 8 eggs with a pinch of salt and a large cup of sugar. Pour over this the warm milk, and put over the fire until it is well blended. Then cool. Before freezing, stir in the beaten whites, a tablespoon rosewater, and a good dash of rum, or flavor with vanilla. A pint of cream added to this before freezing makes it delicious.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive