Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Coffee | 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 boiling water to the sauce
- four tablespoonfuls of sugar
- one gill of boiling water -- flavor
- one half cup butter
- one cup powdered sugar sifted
- two tablespoons milk
- one large tablespoon butter
- one coffee cup powdered sugar
- one egg without beating
- two tablespoon- fuls of butter
Directions
One large tablespoon butter, one coffee cup powdered sugar, beat well together, then add one egg without beating, beat all together till very light, heat the sauce tureen with hot water, and the last thing before serving, add small half cup boiling water to the sauce, stirring it briskly. Grate nut- meg on top for flavoring.
WHITE S^tJCB.
Four tablespoonfuls of sugar, two tablespoon- fuls of butter. Beat these to a cream and just before serving add the white of an egg beaten to a froth and afterward one gill of boiling water — flavor.
FOAMT SAUOE
One half cup butter, one cup powdered sugar sifted. Beat to a cream. Add two tablespoons milk, two of wine. Steam over tea kettle till foamy.