Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
142
Calories
8g
Protein
6g
Fat
16g
Carbs
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Red Currant | not in our table | 0 |
| Icing | 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
- five ounces of red currant jelly
- five ounces of raspberry jelly
- half ounces of sifted icing sngar
- five eggs
Directions
1
The whites of five eggs, five ounces of red currant jelly, five ounces of raspberry jelly, two and a half ounces of sifted icing sngar. Put all into a bowl, and beat until it rises into a stiff froth, and serve in a glass bowl — apricot jelly may be used — but fruit coloring is necessary to give to it the pretty color. This is a beautiful dish. — Mrs. Allen Bashford.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive