Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
354
Calories
15g
Protein
19g
Fat
27g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
| 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
- ¼ box gelatine or
- 1 tablespoon granulated gelatine
- ¼ cup cold water
- 1 cup milk
- Yolks 2 eggs
- ¼ cup sugar
- Few grains salt
- 1 tablespoon wine
- ½ tablespoon brandy
- 2 tablespoons ginger syrup
- ¼ cup Canton ginger, cut in pieces
- Whip from 2½ cups cream
Directions
1
Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg