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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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-fourth pound of crystal i zed one-half cupful of cold water
- one-half cupful of cold water
- one-half cupful of boiling water
- one pint of whipped cream
- one cupful of powdered sugar
- one-third box of gelatine
- two eggs
- 70 practical cook book chopped fine
- ginger
Directions
One-third box of gelatine. One-fourth pound of crystal i zed
One-half cupful of cold water, ginger,
One-half cupful of boiling water, One pint of whipped cream, One cupful of powdered sugar, Whites of two eggs.
Soak the gelatine in cold water until soft ; add the boiling water mihI stir until dissolved; let stand until cold; when it thickens beat until light; whip the whites of the eggs until stiff; add the whipped cream; place the bowl in a pan of ice water; sift in the sugar; then ;id(l the- gelatine and mix lightly; when thickening add the ginger.
70 PRACTICAL COOK BOOK
chopped fine and mixed with a little powdered sugar; dip an ice cream brick in cold water and drain ; fill with the cream and let stand until thickened ; cut in slices when serving.