Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
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
- half cup of pow- dered sugar
- half cup of powdered sugar
- quarter cup of hot milk
- four ounces of almonds
- one pound of sugar
- one quart milk
- two eggs until light
- two eggs stiff
- two mixtures
- two tablespoonfuls of sherry wine
- two eggs
Directions
Beat the yolks of two eggs until light ; add half cup of pow- dered sugar. Beat the whites of two eggs stiff and add half cup of powdered sugar. Combine the two mixtures and add quarter cup of hot milk and two tablespoonfuls of sherry wine.
Mrs. Scott Helm. SAUCE FOR STEWED PRUIT.
Four ounces of almonds, one pound of sugar, one quart milk, yolks of two eggs. Blanch the almonds and pound in a mortar; then throw into a syrup made of the milk and sugar. When quite thick, add the beaten yolks of two eggs, stir well, pour over any stewed fruit.
Mrs. J. G. Mossin.