Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 cup sugar
- 1 quart of boiling-hot milk
- one-half box gelatine put to soak in y2 pint sweet milk in warm place
- 4 eggs beaten separately
Directions
1
Miss Clara Spellman.
2
One-half box gelatine put to soak in y2 pint sweet milk in warm place; 4 eggs beaten separately; ^2 cup sugar, beaten in yolks. Pour over eggs and sugar 1 quart of boiling-hot milk. Return to stove and stir in gelatine, and boil 2 minutes. Re- move from stove and stir in beaten whites. Pour in mold and set on ice. Serve with sweet cream.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive