Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
376
Calories
15g
Protein
19g
Fat
36g
Carbs
Counts 7 of 8 ingredients — the other 1 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 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- 3 cups milk
- 1 cup sugar
- Yolks 5 eggs
- 1 teaspoon salt
- 1 lb. figs, finely chopped
- 1½ cups heavy cream
- Whites 5 eggs
- 1 tablespoon vanilla
- 2 tablespoons brandy
Directions
1
Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg