Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- 1 pint of milk
- 2 eggs
- 2 whites very stiff
Directions
1
Soak a jelly square in a little water till melted (in the oven). Boil 1 pint of milk and add it (boiling) to the melted jelly. Beat the yolks of 2 eggs with ^ teacup of sugar, and stir with the milk and jelly till it looks like thick cream. Whip the 2 whites very stiff, but do not add them till the cream is cold and beginning to set. Pour into wetted mould and leave till stiff.
2
Mrs. Barron.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive