Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
295
Calories
15g
Protein
14g
Fat
26g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 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
- 3 cups milk
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon almond extract
- 1 tablespoon royce's vanilla
- 5 eggs
- 4 ingredients
Directions
1
3 cups milk. 1 cup sugar, yolks 5 eggs, 1 teaspoon salt. P/o cups lieavy cream, whites 5 eggs, V;{ cup each pistachio, filbert, English walnuts and almond meats, 1 teaspoon almond extract, 1 tablespoon Royce's vanilla; make a custard of first 4 ingredients; strain and cool ; add heavy cream beaten until stiff, whites of eggs beaten un- til stiff, nut meats finely chopped, and flavoring; then freeze.
2
Mrs. Hiram C Jacobs.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive