Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1 pint sweet milk
- 1 cup sugar
- 1 pint double cream
- one-fourth cup cold milk
- two tablespoons of vanilla
- 6 yolks
- one
Directions
6 yolks. 1 pint sweet milk.
1 cup sugar. 1 pint double cream,
% box granulated gelatine. whipped.
Served in marcaroon cups.
Soak gelatine in one-fourth cup cold milk, beat yolks very light, add sugar and beat well. Put milk in double boiler, and when hot add sugar and yolks gradually, then stir in gelatine, cook until thick, stirring all the time. When taken from fire, strain and whip until cool. Fold in whipped cream. Flavor with two tablespoons of vanilla. Line mold with lady fingers or macaroons and pack in ice to congeal. Put in mold without cake and when ready serve in cups made of macaroons. It will require five to each cup, one for bottom and four around, fastened together with candy syrup.