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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Brandy | 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 quart of rich cream whipped
- a pint of milk 10 minutes
- 1 large teaspoon of vanilla
- 1 small wineglass of brandy
- 10 eggs beaten light
Directions
Soak 1 oz. of gelatine in a pint of milk 10 minutes, then place over the fire and stir until dissolved. Remove and when cool beat thoroughly. Flavor 1 qt. of cream with 1 large teaspoon of vanilla, 1 small wineglass of brandy, powdered sugar to taste. Pour the mixtures together and whip thoroughly. Have moulds lined with lady fingers, fill with the above and place on ice until needed.
BISQUE GLACÉ.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
One quart of rich cream whipped, whites of 10 eggs beaten light, 1 oz. of isinglass dissolved in as little water as possible and flavor to taste. Stir altogether and freeze.