Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
11g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- half pints of cream
- 12 ounces sugar
- 1 tablespoonful extract of vanilla
- 6 ounces crisp macaroons
- 8 yolks of eggs
Directions
1
One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound in a mortar to dust; stir into the macaroon dust another tablespoonful extract of vanilla. Mix the cream, sugar, eggs, and extract. Place on the fire and stir this until it begins to thicken. Strain and rub through a hair sieve into a basin; put in freezer, and when nearly frozen mix in the macaroon dust and finish the freezing.
By Margaret Brown ·
Recipe sourced from
gutenberg