Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- half cup of cold water
- half cup sugar
- four eggs to a stiff froth
- 4 eggs
Directions
Dissolve i tablespoonful of gelatine in half cup of cold water; fill cup with boiling water and set aside till needed. Beat whites of four eggs to a stiff froth and add i cup of sugar, a teaspoonful at a time, beating all the time. Pour the dissolved gelatine into the whites very slowly, (a tiny stream) beating fast, flavor with lemon. Divide the quantity and color part pink. When congealed, pour into a pan or mold, pink on top of the white, set on ice, and serve in slices, with whipped cream or a boiled custard as follows : The yolks of 4 eggs, half cup sugar, flavor with vanilla; i pint milk; cook in double boiler to keep from scorching.
Mrs. J. M. Zachary.
NEW PERFECTION
OIL COOK STOVE
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