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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- two cupfuls of sweet cream
- a cupful of sherry wine
- two boxes of gelatine one hour in as much water as will cover
- ten eggs to a stiflf froth
- one table-spoonful of vanilla
- two grated cocoanuts
Directions
Soak two boxes of gelatine one hour in as much water as will cover it ; heat a cupful of sherry wine, add the gelatine, and stir till dissolved ; beat the whites of ten eggs to a stiflf froth, add to this two cupfuls of sweet cream, well beaten ; stir in enough sugar to sweeten, add one table-spoonful of vanilla; strain in the wine and gelatine when cool, but not stifi"; then add two grated cocoanuts, reserving enough to sprinkle on top of the cake.