Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
198
Calories
8g
Protein
8g
Fat
25g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 2 tablespoonfuls of powdered sugar
- one fourth box gelatine dissolved in milk
Directions
1
MRS. OLIVER HASTINGS.
2
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
3
One fourth box gelatine dissolved in milk for a half hour. Boil a pt. of cream, pour it over the gelatine, adding 2 tablespoonfuls of powdered sugar. When it begins to stiffen, stir in ½ pt. more cream. Stir continually now till shape is taken. A whole vanilla bean must be put in the cream while beating, and then taken out when all is cooling.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg