Photo: Massimo Adami
Estimated Nutrition (whole recipe, rough)
239
Calories
8g
Protein
11g
Fat
26g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 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
- three pints best cream
- 12 ounces pulverized white sugar
- 2 tablespoonfuls extract of vanilla
- 1 quart ripe strawberries
- 6 ounces pulverized sugar
- 2 whole eggs
Directions
1
Three pints best cream, 12 ounces pulverized white sugar, 2 whole eggs, 2 tablespoonfuls extract of vanilla. Mix all together in a porcelain-lined basin; place on the fire; stir constantly to the boiling point. Remove and strain through a hair sieve. Place in a freezer and freeze. Take 1 quart ripe strawberries, select, hull and put in a bowl; add 6 ounces pulverized sugar, white, and crush all down to a pulp; add this pulp to the frozen cream and mix in well. Now give the freezer a few additional turns to harden.
By Margaret Brown ·
Recipe sourced from
gutenberg