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
- one quart of sweet cream
- a cupful of sugar
- an ounce of gelatine
- a pint of boiling hot cream
- four eggs beaten together
Directions
One quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water; when it is dissolved stir in a pint of boiling hot cream; add the beaten yolks and sugar; cook all together until it begins to thicken, then remove from the fire and add the other pint of cold cream whipped to a stiff froth, adding a little at a time and beating hard. Season with vanilla or lemon. Whip the whites of the eggs for the top. Dip the mold in cold water before filling; set it in a cold place. To this could be added almonds, pounded, grated chocolate, peaches, pineapples, strawberries, raspberries, or any seasonable fruit.