Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 cream
- 4 cups sugar
- 1 quart milk
- 1 tablespoon vanilla
- 1 pint of milk scalding hot
Directions
Miss Clara Spellman.
1 quart cream. 4 cups sugar.
1 quart milk. 1 tablespoon vanilla.
Yz box gelatine. 1 lb. macaroons.
Soak the gelatine in just enough water to cover it. Heat 1 pint of milk scalding hot, but do not boil. Pour over the gela- tine and dissolve it, then strain into the cream. Add the rest of the milk, the sugar, and flavoring. Put in freezer, and when about 2/z frozen open freezer and add the whites of eggs beaten stiff and the macaroons crushed to a powder. Freeze solid.
Ice-Creams. 267