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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- one teaspoonful of vanilla extract
- a pint of boiling water
- a cupful of sugar
- a pint of milk
- four eggs to a stiff froth
- two teacupfuls of sugar in the gelatine water first
Directions
Soak half a package of Cox's gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dissolved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten white of egg and one teaspoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups or wine-glasses in cold water and fill them; set in a cold place.
In the meantime, make a boiled custard of the yolks of three of the eggs, with half a cupful of sugar and a pint of milk; flavor with vanilla extract. Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish and pour this custard around the base.