Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- eight hard eggs
- three spoonsful of rice flour sifted through a drum
- three eggs
Directions
Prepare your cream as usual^ and when it begins to thicken^ add the yolks of eight hard eggs for a pint; let it thicken, and strain it through a tamis, finish as before. This is a heavy ice, but makes a variety.
GLACE DE CEEME AU £IZ.
Put into a stewpan three spoonsful of rice flour sifted through a drum, the whites of three eggs and some powdered sugar ; beat all together, then add a pint of cream ; let it simmer on a slow fire till it thickens, stirring it continually, or it will burn ; it must not be left too long on the fii'c; strain it through a silk tamis; let it get cold, and finish as usual.