Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 tablespoonfuls of powdered sugar
- 2 cups of sugar
- 2 eggs
- 1 cold water if necessary
- 5 eggs
Directions
Mrs. C. A. Cltite.
I cup of sugar,
I coffeecup of water.
I heaping tablespoonful of cornstarch.
Juice and rind of i lemon.
I tablespoonful of butter.
Yolks of 2 eggs.
Mix sugar, cornstarch and eggs together, adding a little
Equaled by none— Virot's Extracts.
FREDONIA COOK BOOK, 6 1
cold water if necessary. Boil water with butter and juice and grated rind of the lemon. Add the sugar, cornstarch and eggs and cook until it thickens. I^ine pie tin with rich pastry and bake. Fill with the mixture. Beat the whites of 2 eggs with 2 tablespoonfuls of powdered sugar, and put in oven to brown.
PINEAPPI.E CUSTARD. Mrs. MacDonald Moore.
Yz pound of butter.
2 cups of sugar.
I can of pineapple.
Cream butter with sugar; add the eggs, beaten separately and very light; then the chopped pineapple. The pastry must be put in tins and dried a little in stove before putting in the mixture. Cocoanut or lemons may be used instead of pineapple.