Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoonfuls eggs 3 vanilla 1/2 teaspoonful salt 1/8 teaspoonful _method
- 1/2 teaspoonful salt 1/8 teaspoonful _method
- 3 vanilla 1/2 teaspoonful salt 1/8 teaspoonful _method
- 1/8 teaspoonful _method
Directions
_Ingredients._
Milk 1 pt. Sugar 2 tablespoonfuls Eggs 3 Vanilla 1/2 teaspoonful Salt 1/8 teaspoonful
Put the milk, sugar, and salt in a double boiler to scald. Separate the eggs and set the whites in a cold place until wanted. Beat the yolks until lemon-colored. Pour a little of the scalded milk on the yolks of the eggs, stirring until well mixed. Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon. Remove from the fire, add the flavoring, and turn into a dish to cool. Just before serving beat the whites to a very stiff froth and pile by spoonfuls on the custard. The whites may be sweetened with powdered sugar after beating if desired. Corn starch may be used, and fewer eggs.