Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Bean | 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 pint of water
- one ounce of isinglass
- half pound of sugar
- a gallon of morn- ing's milk
- six eggs
- one fourth of a vanilla bean
- three pints •of thick cream
Directions
Beat six eggs ; sweeten to taste ; boil half a gallon of morn- ing's milk, let it cool, and then pour it over the eggs, stirring well. Pour into the baking dish and set in a pan of hot water to bake. Grate nutmeg on top. Serve cold, with cream, or without, as you prefer. — Mrs. M. T. Seott.
Boil for a few minutes, in one pint of water, one ounce of isinglass, one fourth of a vanilla bean, and a half pound of sugar. When the mixture is lukewarm, stir in three pints •of thick cream, first beaten to a thick froth. Pour into a mould or a bowl.
CUSTARD RECIPES. 123.