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
- 4 eggs 1 cupful sugar 1 quart milk v2 box gelatine dissolve the gelatine
- 1 cupful sugar 1 quart milk v2 box gelatine dissolve the gelatine in v2 pint
- 1 quart milk v2 box gelatine dissolve the gelatine in v2 pint warm watet^ beat
Directions
1
4 eggs 1 cupful sugar
2
1 quart milk V2 box gelatine
3
Dissolve the gelatine in V2 pint warm watet^ Beat yolks of eggs and sugar together and cook with the milk like custard. Remove from the stove } add the beaten whites, stirring rapidly ; then add gelatine and a teaspoonful lemon. PoUr into a mould, turn out when hard and cut in blocks like ice cream. Make the day before 3'ou wish to use it.
4
Susan G. Deal.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive