Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- a pint of cream^
- a pound of sugar
- four yolks of eggs
Directions
Be very particalar in having yonr cream very sweety or yonr ices will be spoiled. It mnst be very thick cream ; it requires a shorter time on the fire to thicken^ and less yolk of egg to give it body.
UAKSJSB, OF PBEPABIN6 THE CBEAK.
Take four yolks of eggs for a pint of cream^ and abont a quarter of a pound of sugar. Put the yolks of the eggs into a pan^ a little sugar^ beat well together^ then add your cream by degrees. Put the pan on a gentle fire till the cream thickens without boiling ; stir it carefully with a wooden spoon or a silver spoon; let it simmer very gently. When thick enough, take it off the fire, and let it cool ; strain it through a tamis, and keep stirring it till quite cold. This is the best preparation of the cream, which you flavour to your taste.