Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
339
Calories
15g
Protein
19g
Fat
26g
Carbs
What these numbers assume — 5 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 |
| 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
- 2 cups milk
- 1 cup granulated sugar
- 1 quart cream
- 1 teaspoon of vanilla
- 1 cup of granulated sugar
- 2 eggs
Directions
1
Mrs. Eugene Griffis.
2
1^2 cups milk. 2 eggs.
3
1 cup granulated sugar. 1 quart cream.
4
Put milk on in double boiler and heat. Separate eggs. Cream yolks with sugar; beat whites until stiff, and add; then hot milk, and cook until it begins to get thick. Let cool, and add cream, 1 teaspoon of vanilla, and caramel.
5
1 cup of granulated sugar. Put on stove in pan to melt and burn. Then add y2 cup of boiling water. When cool, freeze.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive