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 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 cup sugar
- four teaspoons boiling water
- one-quarter teaspoon cream of tartar white one egg
- one-half teaspoon vanilla
- one teacupful rich whipped sweet cream -- two clays old
- two clays old
- one teacup crushed ripe raspberries
- one egg
Directions
One teacupful rich whipped sweet cream — two clays old, one teacup crushed ripe raspberries, sweetened to taste. Line the sides of chilled, tall, individual glasses with moderately, frozen vanilla ice cream. Fill this vacancy with chilled crushed raspberries. On the top put whipped cream with ripe, red raspberries. Serve at once. Any desired fruit may be used. — Mrs. Wm. F. Dermont, Williams, Ariz.
182 THE ARIZONA COOK BOOK
WILLIAMS PUBLIC LIBRARY ASSOCIATION 183
184 THE ARIZONA COOK BOOK
WILLIAMS PUBLIC LIBRARY ASSOCIATION 185
"Whatsoever thy hand finedth to do, do it with thy might."
BOIL/ED ICING.
One cup sugar, four teaspoons boiling water, one-quarter teaspoon cream of tartar white one egg, one-half teaspoon vanilla. — Mrs. A. W. Richardson, Los Angeles, Calif.