Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 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
- three quarts of new milk
- one pint of cream
- one ounce of moss
- four quarts of milk
- a piece of rennet about an inch square
- two table-spoonsful of water
- two whites of eggs
- one wine-glass full of wine
Directions
Take three quarts of new milk ; have a piece of rennet about an inch square, which put into two table-spoonsful of water ; let it soak over night ; in the morning, pour this in the milk ; keep it in a warm place till it turns ; then set it on the ice to become cold : eat with cream and sugar.
Place some slices of sponge cake in a dish ; put on them preserves of any kind ; pour over this some boiled custard, then ornament the top with the whites of eggs beaten up with loaf sugar, or whips, if pre- ferred.
To one pint of cream, two whites of eggs, one wine-glass full of wine, and sugar to your taste; churn the cream, and take off the top as it rises ; put in lemonade or other glasses, and ornament with macaroons.
CARRAGEEN, OR IRISH MOSS. Take one ounce of moss ; wash it very well, and let it soak for a few minutes : put on to boil four quarts of milk; when boiling, put in the moss ; let it boil for four or five minutes, then strain it into moulds ; season with sugar, rose water, or any thing you prefer; if vanilla is preferred, boil part of a bean in the milk.