Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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 milk
- one cup sugar
- five tablespoons sugar
- half gallon of custard use seven yolks
- one quart boiled custard
- a tablespoon of minced 242
- 18 ice cream
- seven eggs
- four whites
- four whites to a stiff froth
- five eggs
- seven yolks
- four whites to froth
- half teacup of powdered almonds
Directions
L. L. Brannum's
BELLE MEADE MARKET
Both Phones 18
Ice Cream and
Fresh Meats, Game and Poultry
BEST BY TEST
Vegetables, Oysters and Fish in Season
203 East Main Street.
Both Phones 34.
214 East Main Street
cornstarch. After the cornstarch cooks stir some of the hot milk into the eggs and sugar. Put back in double boiler and cook until thick; add the whites beaten stiff, or pour over whites. Good without whites and nice way to use the yolks0 Serve with cake. Good with any kind of fruit in it.
Boiled Custard.— One quart milk, seven eggs, one cup sugar; beat eggs and sugar, reserving four whites for meringue ; pour the scalding milk upon the eggs and sugar, and return it to the fire, stirring constantly till it thickens; flavor with lemon. Beat the four whites to a stiff froth, adding enough fruit jelly to color, which will sweeten it also. Serve in glasses with meringue on top.
Boiled Custard— One quart milk, five eggs, five tablespoons sugar ; put the milk and sugar on to boil ; pour the boiling milk on to the well beaten yolks and if not thick enough return to the fire, stirring constantly. Strain and set aside to cool and flavor. Just before serving, whip the whites to a stiff froth and add any kind of fruit jelly to color it; this will also sweeten it. For half gallon of custard use seven yolks and three whites, reserving four whites to froth for the top. Makes a pretty dessert. Have ready small squares of bread toasted, place them in the bowl and pour custard on just before serving.
Almond Custard.— Take one quart boiled custard, add to it half teacup of powdered almonds and a tablespoon of minced