Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 teaspoons sherry
- 1 cup milk
- two tablespoons gelatine are soaked in 1 cup of milk until soft
- 1 cup of milk until soft
- 3 eggs
- 1 doz
- 3 eggs to a froth
- 1 dozen rolled macaroons
Directions
Gelatine; 3 eggs;
1 pt. cream; 2 teaspoons sherry;
1 cup milk; 1 doz. macaroons;
Sugar; Flavoring.
Two tablespoons gelatine are soaked in 1 cup of milk until soft; then set on stove to dissolve. Beat 1 pt. cream, sweetened to taste, until it begins to thicken. Stir in dissolved gelatine ; set vessel in ice water and heat till thick. Beat the whites of 3 eggs to a froth and stir in lightly 2 teaspoons sherry, and 1 dozen rolled macaroons, or fruits of any flavoring desired. Put all in form and pack in ice to congeal .
—Rachel C. Rauh. 116