Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 milk 2 tablespoonfuls sugar 2 tablespoonfuls cox's 2 eggs gelatine flavor
- 2 tablespoonfuls sugar 2 tablespoonfuls cox's 2 eggs gelatine flavor
- 2 tablespoonfuls cox's 2 eggs gelatine flavor
- 1 pint milk 2 tablespoonfuls sugar 2 tablespoonfuls cox's 2 eggs gelatine fl
- 2 eggs gelatine flavor
Directions
1
1 pint milk 2 tablespoonfuls sugar
2
2 tablespoonfuls Cox's 2 eggs
3
gelatine Flavor with vanilla
4
Soak gelatine in milk for V2 an hour, beat yolks of eggs with sugar and stir into milk. Set into hot water till the mixture thickens. Beat the whites to a stiff froth and stir in quickly the moment it is taken from the fire. Turn into moulds and set in a cool place to harden. Serve with wdiipped cream.
5
H. E. Pearl.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive