Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Water | 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
- 2 cups white sugar
- 1 cup corn syrup
- 1 cup water
- 1 egg
- 1 tsp
- 2 whites of eggs
- 3 first ingredients until hard ball can be formed when material is dropped into
Directions
Mrs. Thomas M. Partridge.
FRENCH CREAM. White of 1 egg, \ tsp. cold water, 1 tsp. vanilla extract, 1 lb. 4x sugar. Mix white of egg, water and vanilla, beat until thoroughly mixed, then add gradually the sifted sugar to the liquid until mixture is stiff enough to knead. This cream may be used instead of cream fondant for such things as cream walnuts, dates, figs, etc.
John T. Garland.
TURKISH NOUGAT. 2 cups white sugar, 1 cup corn syrup, f cup chopped nuts, 2 whites of eggs, \ tsp. vanilla. Boil 3 first ingredients until hard ball can be formed when material is dropped into cold water. Then pour the syrup gradually into the stiffly beaten whites of eggs. Beat whole mass until creamy. Add nut meats and pour out into buttered tins to cool.
John T. Garland.
BUTTER SCOTCH. 2 cups white sugar, } tsp. cream tartar, 1 cup water, pinch salt. Cook till material cracks when dropped in cold water, add butter size of egg, stir till melted, take off fire and pour into buttered pan. For larger batch use pro- portionate amounts of materials. John T. Garland.