Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- one pint of rich cream
- one cupful of sugar
- one teaspoonful of vanilla
- two wineglassfuls of sherry wine
- one quart of milk
- eight tablespoonfuls of sugar
- one-half box of gelatine
- four eggs
Directions
One pint of rich cream, one cupful of sugar, one teaspoonful of vanilla, two wineglassfuls of sherry wine, one-half box of gelatine ; dissolve gelatine in wine and whip the cream, add sugar and flavoring, and pour the wine slowly over the cream. Serve cold.
Mrs. Wm. O'Neil.
CUSTARDS. BAKED CUSTAED.
Scald, but not boil, one quart of milk ; add, by degrees, the beaten yolks of four eggs, and eight tablespoonfuls of sugar; when Avell mixed, add the whites of the eggs beaten to a froth ; flavor with nut- meg, and pour into a deep dish or cups. Set these in a pan of hot water, and bake until Arm.
Mrs. a. Hoffman.