Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Currant | 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 pint of powdered sugar
- a pint of very ripe red raspberries
- a gill of sugar
- a gill of powdered sugar
- one tumbler of currant jelly
- five eggs
- half filled
- four eggs to a stiff froth
Directions
From "In the Kitchen"— Mrs. E. S. Miller.
One tumbler of currant jelly, one pint of powdered sugar, five eggs ; beat the whites of the eggs very stiff before putting in the jelly ; then beat well ; add the sugar gradually and beat it perfectly stiff ; chill it thoroughly on the ice and serve in a glass dish half filled with cold milk ; cover it with the island in spoonfuls standing in peaks. It is to be eaten with cream.
FLOATING ISLAND OF FRESH RASPBER- RIES.
Adapted from "In the Kitchen."
Crush a pint of very ripe red raspberries with a gill of sugar ; beat the white of four eggs to a stiff froth, and add gradually a gill of powdered sugar ; press the rasp- berries through a strainer to avoid the seeds, and by de- grees beat in the juice with the sugar and egg until so stiff that it stands in peaks. Serve as in the above rule.