Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 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 |
| Brandy | not in our table | 0 |
| Whiskey | 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
- 1 pint of brandy
- 1 pint of whiskey
- 3 pints of rich cream
- 1 pint of milk
- 12 eggs separately
- 1 heaping tablespoonful of sugar to every egg
Directions
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Beat 12 eggs separately, add to the yolks 1 heaping tablespoonful of sugar to every egg, beating all the time. When very light stir rapidly in 1 pint of brandy and 1 pint of whiskey, if more liquor is desired it can be added _before_ the cream. Now stir in half of the well beaten whites, then 3 pints of rich cream or 1 pint of milk and 2 of cream, then stir in lightly the remaining whites. A little nutmeg grated is an improvement. Be careful never to add liquor after cream.