Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 quart milk
- one cup sugar
- one-half teaspoonful salt
- one teaspoonful vanilla
- one cup cold water
- two tablespoonfuls sugar
- one-half package gelatine
- four egg yolks
Directions
One quart milk, one-half package gelatine, one cup sugar, one-half teaspoonful salt, four egg yolks, one teaspoonful vanilla. Soak gelatine until very soft in one cup cold water, then drain off all the water that has not been absorded, boil the milk and add other ingredients, cooking the eggs only two minutes; pour boiling hot onto the gelatine and strain into mold to cool. It should stand at least six hours on ice; whip whites of eggs to a stiff froth, add two tablespoonfuls sugar and flavor to taste. Use to garnish the cream. Rs. Campbell.