Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Syrup | not in our table | 0 |
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 cupful of syrup
- two ounces of chocolate melted
- a teaspoonful of it to the custard when it is taken from the fire
- a pint of cream whipped to a stiff froth
- a tablespoonful of curacao
- eight eggs until light
- three pints
Directions
Beat the yolks of eight eggs until light; add one cupful of syrup. Place the mixture on a slow fire and stir constantly until the eggs have thickened enough to make a thick coating on the spoon. Turn it into a bowl and beat it with a whip until it is cold; it will then be very light. If a vanilla bean is used for flavoring, infuse it with the syrup; if the extract is used add a teaspoonful of it to the custard when it is taken from the fire. When the custard is cold add a pint of cream whipped to a stiff froth. (If any liquid has drained from the cream do not let it go in.) Stir these lightly together; turn the mixture into a mold holding three pints. Pack in ice and salt for four hours. Make the joints of the mold very tight as directed for molding at head of chapter.
This cream can be varied by using different flavorings in place of the vanilla: a tablespoonful of curacao or of noyau, two ounces of chocolate melted and smoothed with a little cream, etc., etc.