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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Fruit | 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 quart of the fruit well sweetened
- a quart of sweet cream stirred smoothly in «ill well mixed
- a quart of rich custard made
- a small piece of preserved citron
- a gill of any kind of pleasant sweet wine
- six eggs
- six tablespoonsful of fine white sugar
Directions
Cut up and scrape as much rhubarb as will be enough to fill a glass bowl of the size you wish. Stew it in enough w <ter to cover it well. When tender rub it th rough a culleuder to a smooth pulp. To one quart of the fruit well sweetened and flavored wit1 ^mon peel, add a quart of sweet cream stirred smoothly in «ill well mixed. Heap the bowl up high with whipped syllabub. If you have no cream, substitute a quart of rich custard made with the yolks of six eggs. In place of the syllabub use the whisked whites of the six eggs, sweetened with six tablespoonsful of fine white sugar, and brown the top slightly with a hot salamander or clean shovel.
In the bottom of a deep glass bowl place bits of sponge cake, it matterr not how stale, cut into squares or strips. A small piece of preserved citron, also cut into very thin slices and interspersed with the oit L Soak these in a gill of any kind of pleasant sweet wine. Then fill the bowl up to within an inch of the top with .boiled custard, rich and cold. Lastly, heap the bowl up high with whipped syllabub.