Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one tablespoon of cornstarch
- a cup of sugar
- three eggs very light
- 92 grayville cook book quart of boiling milk
Directions
Beat the yolks of three eggs very light; two-thirds of a cup of sugar, one tablespoon of cornstarch, and flavor to taste; stir into a
92 GRAYVILLE COOK BOOK
quart of boiling milk, cook until it thickens. When cool pour into a low glass dish. Whip the whites of the eggs to a stiff froth and lay them in spoonfuls upon the custard far enough apart, so that the little white islands will not touch each other. A pleasing effect will be pro- duced by dropping little specks of bright jelly upon each island. — Daisy Nash.