Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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 granulated sugar
- 2 tablespoons chalmer's gelatine
- 1 tablespoon royce's vanilla
- 1 cup of sugar
- 1 generous pt
- 2 eggs
Directions
1 generous pt. milk, 2 cups granulated sugar, 1/. cud flour (scant measure), 2 eggs, 2 tablespoons Chalmer's gelatine, 1 qt. cream, 1
206 THE WARREN COOK BOOK
pound candied fruit, 1 tablespoon Royce's vanilla; let the milk come to a boil ; beat the flour, 1 cup of sugar, and the eggs together, and stir into the hot milk; cook twenty minutes; then add the gelatine which has been soaked in cold water for one hour. When cool add sugar, cream and vanilla; freeze ten minutes; then add fruit; fin- ish freezing and pack for about two hours before using.
Mrs. F. P. Hue.