Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 of powdered sugar
- four eggs till stiff
- two together
Directions
Beat the whites of four eggs till stiff and flaky. Beat into them gradually one cup of powdered sugar. When it has become thick drop in tablespoonfuls on buttered paper placed on a board. Bake slowly in a warm oven for half an hour, or until they feel hard and hollow to the touch. When cool, remove the soft part, fill with ice cream, sherbet or whipped and fla- vored cream; put two together. Place on the paper in oblong shape, for meringues ; for kisses, drop from a teaspoon in any shape.
COMPOTES, PRESERVING, ETC. 339
COMPOTES, PRESERVING, JELLIES AND PICKLES.
COMPOTES OF APPLES, PEARS, PEACHES AND APRICOTS.
Pare, core or stone the fruit, cut in quarters or halves, according to the size of the fruit. Make a syrup of one-half as much water as sugar. When the syrup is quite thick, put in the fruit and cook until tender. Do not use over-ripe fruits — rather a little under-ripe. Then remove from the syrup with a skimmer, lay carefully on a serving dish in a circle, or letting each piece overlap the other. Boil the syrup down till thick; pour over the fruit. Serve cold. Compotes are very delicious when used to sur- round moulds of rice or cornstarch, decorated with
whipped cream.