Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- 12 eggs, seperated
- 1 C. sugar
- 2 C. sherry
- 1/4 C. brandy
- 5 C. half & half
- 1 C. heavy sweet cream, whipped
- Dash of nutmeg
Directions
Beat yolks with 1/2 cup of sugar until thick. Add sherry, brandy, and half & half, and beat together.
In a large bowl, beat egg whites and add 1/2 cup sugar as whites thicken. When whitews are stiffly beaten add to egg yolk mixture along with whipped cream.
Use a rubber spatula and fold together, gently, but thoroughly. Serve from a well-chilled punch bowl, set in ice.
Sprinkle with nutmeg.
Category:Nigerian Recipes
Category:Nigerian Appetizers