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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| 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
- a teaspoonful of sugar in a goblet
- two teaspoonsful of brandy
- two yolks of eggs beaten
- two tablespoonsful of wine
- salt
Directions
Beat well the yolk and a teaspoonful of sugar in a goblet, then stir in one or two teaspoonsful of brandy, sherry, or port wine. Add to this mixture the white of the egg;, beaten
to a stiff froth. Stir all well togetner. It should quite fill the goblet. If wine is not desired flavor the egg with nut- meg, but it is very palatable without any flavoring at all.
Break in pieces some stale loaf bread and put them in a saucepan. Cover them with cold water, and leave them an hour. Then set the saucepan on the fire and add salt, butter, and sugar to taste. Let it simmer about an hour, then add two yolks of eggs beaten with two tablespoonsful of wine.