Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- four pippins
- three eggs
- six eggs
- five tablespoonsful of acid jelly
- three tablespoonsful of sugar
- three-fourths full of frothed cream
Directions
Take four pippins, boil them till they are soft, strain them, then take an equal quantity of loaf sugar, beat them together with the whites of three eggs, until it is perfectly light, then
PUDDINGS AND PIES. 155
place some slices of sponge cake in a dish, strew bright jellies over the cake, and wet it with sweet wine, then put the apples over this and ornament it as you please.
Take the whites of six eggs, five tablespoonsful of acid jelly, and three tablespoonsful of sugar. Beat all together until very light. Have a bowl three-fourths full of frothed cream, which has been flavored with wine and sweetened to taste. Place this lightly on top of the first preparation.