Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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 pounds sugar
- one pound butter
- half pounds flour
- one pint whites of eggs
- half pound almonds
- half pound of butter
- twelve ounces sugar
- two ounces citron
- half pound of flour
- one pint of cream
- ten yellows
- ten whites to a stiflf froth
- lemon juice
Directions
One and a half pounds sugar, one pound butter, one and a half pounds flour, one pint whites of eggs ; add almonds and lemon iuice. Beat the butter and sugar to a cream, adding gradually the eggs, the lemon juice and almonds ; then the flour as gently as possible. Bake iii a moderate oven. — C -E. F. Hegman.
MORAINES. Half pound almonds, ten yellows, a half pound of butter, twelve ounces sugar, two ounces citron, a half pound of flour, one pint of cream. Mash the almonds with the eggs in a mor- tar ; mix with all of the above ingredients ; beat the ten whites to a stiflf froth ; mix all well together. Bake in small fluted moulds in a moderate oven. — C. E. F. Hegman.