Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Coffee | not in our table | 0 |
| Water | 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
- six ounces of white sugar
- one gill of strong coffee
- three gills of cold cream
- a quart of scalding milk
- an ounce of best gelatine in a little cold water half an hour
- two dessert spoons of crushed sugar in a tin pan
- six eggs
- one gill of sugar
Directions
Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the stove until it begins to brown, then stir constantly until it is a thick, black syrup. Pour it into a quart of scalding milk ; add six ounces of white sugar and the yolks of six eggs. Beat and pour into cups, set in a pan of hot water in the oven, and bake
twenty minutes. COFFEE CREAM.
Soak half an ounce of best gelatine in a little cold water half an hour; then place it over boiling water and add one gill of strong coffee and one gill of sugar; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream and strain inte your mould. Be sure that this has been previously with cold water.