Estimated Nutrition (whole recipe, rough)
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
- a pint of milk into a tin pail
- two eggs
- 7 when the milk is at boiling-point we add the eggs
Directions
1 We put a pint of milk into a tin pail.
2 We put this pail into a kettle of boiling water.
3 We measure a table-spoonful of corn-starch into a cup, and wet it with a little of the pint of milk (cold).
4 We break two eggs, whites and yolks separately.
5 We beat the sugar with the yolks.
6 We add the milk and corn-starch to the yolks.
7 When the milk is at boiling-point we add the eggs, sugar, and corn-starch.
8 We stand by and stir till it thickens and tastes cooked.
9 We stand it in a cool place.
10 We put a pan of boiling water on the stove.
1 1 We beat the whites very stiff and drop in heaps on the boiling water.
12 We add the flavoring to the custard, and turn it into a dish.
13 We drain the whites out with a skimmer on to an inverted sieve.
14 We slip them carefully on the custard. Now it is finished.