Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1 cup whipped cream
- a cup of orange juice
- 5 yolks of eggs
- 5 eggs
- 1 tsp
- 1 egg
- 2 eggs
- 1 dipped in brandy alternately
- 1 layer in the glass
Directions
J cup sugar, \ cup flour, J cup butter, 5 yolks of eggs, 1 pt. boiled milk, whites of 5 eggs. Mix sugar and flour wet with a little cold milk, then stir in boiling milk. Cook until it thickens and smooth. Add butter and when well mixed stir into well beaten eggs. Then add whites beaten stiffly. Bake in shallow dish, (and place dish in a pan hot water in oven) until nice and brown. About 25 minutes.
Mrs. Chas. Hedwall.
SAUCE FOR PUDDING. 1 cup whipped cream, 1 tsp. lemon or vanilla, J cup powdered sugar, white of 1 egg. Add at last but whip separately.
TIPSY PARSON. Have some sponge cake cut in cubes. Make a soft custard of 2 eggs and pt. of milk, sweeten to taste. Have ready a cup of orange juice and a cup with brandy. Into sherbet cups or glasses, in whichever you prefer to serve, place a cube of cake which has been dipped in orange juice, then 1 dipped in brandy alternately. When you have 1 layer in the glass, pour in a little custard, now cake again and the custard until full, with custard on top, then finish with whipped cream and lastly a few chopped almonds.
Mrs. J. J. Gerber.