Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- one-half pint of rich milk
- one-half pint of sugar
- a pound of sugar
- a teaspoonful of lemon juice
- eight eggs
- five ounces of sugar
- two well beaten eggs
- lemon juice
Directions
Beat eight eggs, leaving out the whites of four; add to them one quart of milk and five ounces of sugar ; have a shallow pan of hot water in the oven ; set the dish into it, and bake till the custard is thick ; then
CREAMS AND CUSTARDS. 455
set away to cool ; beat the remaining whites very light ; add half a pound of sugar and a teaspoonful of lemon juice ; when the custard is cold lay the whites over the top in heaps, but do not let them touch.
VANILLA CREAM FOR PUDDING..
Scald one-half pint of rich milk or cream ; then add the yolks of two well beaten eggs and one-half pint of sugar ; stir until it is as thick as boiled custard. When cool flavor with vanilla. Just before serving add the whites of eggs, beaten stiff, and gently stir in the sauce.