Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
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 quart of milk put five eggs
- one quart of good
- a pint of french brandy
- five eggs
- four eggs
- three dessert spoonfuls of creams
- four dessert spoonfuls of pulverized sugar
- three thoroughly beaten eggs
Directions
MRS. I. H. GREEN.
To one quart of milk put five eggs and sugar to taste, leav- ing out the whites of four eggs. When the cream is cool, or just as you are going to use it, flavor it with whatever extract you wish. Then put the whites of the eggs, which were left out. in a crock or bowl, with three dessert spoonfuls of
currant jelly and four dessert spoonfuls of pulverized sugar. Beat it hard and constantly until light and smooth, then arrange on top of* cream to suit yourself. When you boil the cream have it mixed in a bucket, and set that in a kettle of boiling water, stirring all the time until it thickens. Do not let it remain on the fire too long, or it will become lumpy.
BRANDY CREAM. — A DESSERT OF 1818.
Heat boiling hot one quart of good, rich, sweet cream from the previous night's milking ; have ready three thoroughly beaten eggs, take the cream from the fire and stir in the eggs. Dissolve loaf-sugar to suit the taste in half a pint of French brandy ; when cold stir in the brandy and sugar, beat well, and serve in glasses. It is proper for either dinner or even- ing parties.