Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
11g
Fat
17g
Carbs
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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- two tablespoonfuls of powdered sugar
- a tablespoonful of lemon flavoring
- a pint of thick cream
- four eggs to a stiff froth
Directions
1
Beat the whites of four eggs to a stiff froth ; add two tablespoonfuls of powdered sugar, a tablespoonful of lemon flavoring and rose water ; beat the whole together ; then add a pint of thick cream. This is very nice for plain boiled rice.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive