Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
794
Calories
28g
Protein
20g
Fat
121g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- six ounces of sugar
- one teaspoonful of vanilla
- a pint of cream
- two eggs
- one tablespoonful of cornstarch
- two eggs into a pint of cream
Directions
1
One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream; whip it. Mix the milk and cream, flavor and freeze. One teaspoonful of vanilla or lemon is generally sufficient.
2
The quantity, of course, can be increased to any amount desired, so long as the relative proportions of the different ingredients are observed.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg