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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 pint of sherry
- half cups of water set to boil
- one tablespoonful of sugar
- a quart of milk fresh from the cow
- six eggs
- one scant cup of sugar
- one-quarter nutmeg
- 80 degrees
Directions
One pint of sherry, one and a half cups of water set to boil, while beating to a cream the yolks of six eggs, with one scant cup of sugar, one-quarter nutmeg, grated.
Whip the whites to a stiff froth and whisk them into the yolks, pour on the boiling wine, beating constantly; pour back and forth until cool enough to serve.
Dissolve a third of a one-ounce cake of compressed yeast, or its equivalent of fluid yeast in a little warm, not hot water. Take a quart of milk fresh from the cow, or warmed to blood heat, and add to it one tablespoonful of sugar, and the dissolved yeast. Put the mixture in beer bottles with patent stoppers, fill to the neck and let stand for twelve hours at a temperature of 75 or 80 degrees. Then put the bottles on ice, upside down until wanted. Be careful to keep the bottle turned upside down.
COOKING FOR INVALIDS. 129