Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| 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 |
| Cake | 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 half pints cream
- six ounces of chocolate
- one quarter pound of macaroons into
- one quarter pound sweet almonds
- one quarter pound pounded citron
- one quarter pound sugar
- six eggs
- one half add from four to six ounces of chocolate
- one dozen bitter al- monds
- one cake
Directions
Bea,t yelks of six eggs with two large spoonfuls of com starch ; add one and one half pints cream ; boil slowly (stirring all the time, to prevent it from becoming lumpy) until it is thick, and perfectly smooth. Then divide the mixture, and to one half add from four to six ounces of chocolate, according to taste ; sweeten agreeably ; break up one quarter pound of macaroons into it ; give it a " boil up "' and set aside to cool. Have ready for the other half of cream mixture about one dozen bitter al- monds and one quarter pound sweet almonds, blanched and pounded to a smooth paste with one quarter pound pounded citron ; stir in about one quarter pound sugar ; let it come to a boil; set aside to cool.
Bake a sponge cake in jelly cake-moulds, and spread one cake with the chocolate mixture and another with the almond, pil-
100 CAKE RECIPES.
ing them up ; tliea cover the whole with a meringue, and set in the stove to harden and brown very slighily. — Miss Lucy Graddy