Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one pint of milk
- half teaspoonful of flavoring
- one teaspoonful of corn-starch
- two eggs
- half table-spoonfuls of sugar
Directions
1
One pint of milk, half teaspoonful of flavoring, two eggs, one and a half table-spoonfuls of sugar, one teaspoonful of corn-starch. Heat the milk, then add corn-starch (wet first in a little cold milk), beaten yelks of eggs, and sugar. Cook till of right thickness. Beat the whites to a froth, and cook floating on boiling water for a few min- utes. Remove with a skimmer on to an inverted sieve. When cus- tard is cool, place them on top.
By Huntington, Emily, 1841-1909 ·
Recipe sourced from
internet_archive