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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Brandy | 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 pint of cream on to boil in farina boiler
- one-quarter cup of powdered sugar together until light
- one teaspoonful of vanilla
- one heaping tablespoonful of gelatine
- three eggs
- two tablespoonsful of brandy
Directions
Cover one heaping tablespoonful of gelatine with two of cold water, and soak half an hour. Put one pint of cream on to boil in farina boiler. Beat the yolks of three eggs and one-quarter cup of powdered sugar together until light ; then stir into boiling cream. Stir about one minute, then add gelatine and stir until dissolved. Take from the fire; add one teaspoonful of vanilla, two tablespoonsful of brandy and four of sherry. Mix well and stand away to cool. This is a nice filling for cream puffs, or to use as a sauce for cake.
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