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 pound of sugar
- one pound of grated cocoanut
- six eggs beaten to a stiff froth
Directions
MRS. J. PARMELEE.
One pound of sugar, one pound of grated cocoanut and whites of six eggs beaten to a stiff froth. Drop on buttered paper.
f f{l/.l¥B, JE(I<I<I5<g S]v[f) f^f}S^gi^?vVS^g.
'ill PORCELAIN kettle is the best to cook fruit in. Use
~ fjr nice sugar for jellies and preserves. Take off the scum
^||^^ that rises to the top in boiling fruits. In stirring fruit
^ use a wooden spoon or j^addle. Strain jelly through a flan-
Ij?^ nel bag. Marmalade and jam must be stirred constantly
I while boiling.
Before tying up fruits, cut a paper the size of the vessel, dip
in brandy and lay on the top. If a mold forms all over this the
fruit will keep well, but if in spots, it must be scalded. Jellies
and preserves keep better in -small jars or glasses than in large
ones, as frequent dipping into them causes them to ferment.
Suggestion. — Put up jam while hot. Fruit and sugar which have been boiled together for some time, keep better if the pots into which they are poured are tied while hot.