Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggs | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
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 good
- 6 fresh eggs into a stiff froth
- 4 eggs
- 4 boils
Directions
Mrs. G. A. Rentschler.
Take 1 quart good, fresh cream and boil in a double boiler, during which time 3^011 whip whites of 6 fresh eggs into a stiff froth. Then add the yolks of 4 eggs and J^ pound powdered sugar and y2 ounce of vanilla. (Use a vanilla bean instead of the extract to flavor.) Stir well with a willow broom. Turn into this, little by little, your boiling cream. This concluded, return it to the fire and give 3 or 4 boils, then pour through a sieve, stirring it to facilitate its passing through, when it will be ready to be put into the freezer.