Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 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
- half teaspoon of salt
- one teaspoon of almond
- ten eggs whipped to a very stiff froth
- half tumblers of sifted flour
- half tumblers of pulverized sugar
- one even teaspoon of cream tartar
- one hand sprinkle the above ingredients into the eggs
- salt
Directions
MRS. G. M. HIPPEE.
Whites of ten eggs whipped to a very stiff froth, one and a half tumblers of sifted flour, one and a half tumblers of pulverized sugar, a half teaspoon of salt and one even teaspoon of cream tartar; flavor with one teaspoon of almond. Sift the flour, sugar, cream tartar and salt into a bowl, mix thoroughly and add the flavoring. Beat the eggs very light in a large platter, then with one hand sprinkle the above ingredients into the eggs, dipping slowly and lightly with your egg-beater barely enough to mix; avoid stirring more than necessary. Bake as soon as possible.