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 |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cake | 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
- half ounces of gelatine in two quarts of good milk
- three ounces of the best french chocolate
- a quart of milk
- a quart of calf's feet jelly
- a pint of cream
- six eggs
- 97 make a turk's cap sponge cake
- two quarts of good milk
- twelve eggs
Directions
Make a rich boiled custard of a quart of milk
and six eggs; sweeten with sugar and season with
vanilla; while warm stir into it a quart of calf's
feet jelly; whip a pint of cream, and mix with it;
FAMILY RECEIPT BOOK. 97
make a Turk's cap sponge cake ; cut out the centre and fill it with the mixture; put on the top, and ice it -when perfectly cold.
CHOCOLATE CUSTAED. Boil one and a half ounces of gelatine in two quarts of good milk ; add three ounces of the best French chocolate ; vanilla and sugar to your taste ; beat very light twelve eggs, omitting the whites of four ; pour the boiling mixture very slowly on the eggs ; put it in a tin saucepan, and set it in a pot of boiling water ; stir it till thick ; pour it in moulds.