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 |
| 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
- three-fourths cup of sugar
- one teaspoon vanilla
- one-third cup of water until a soft ball is formed in cold water
- two eggs beaten stiff
- two bottles of cream
Directions
Boil three-fourths cup of sugar and one-third cup of water until a soft ball is formed in cold water. Pour in a fine stream upon the whites of two eggs beaten stiff. Beat occasionally until cool, then fold in two bottles of cream, whipped stiff. Flavor with one teaspoon vanilla. Line mold with wax paper and put in the mixture to
BETHANY UNION COOK BOOK 115
overflow, cover with wax paper and tie on lid. Bury in equal parts of salt and ice. Stand three or four hours. If mold holds more, add extra white of egg.
Mrs. H. T. Baker.