Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 sugar
- 3 eggs
- 70 fredonia cook book
Directions
I pound of prunes.
I cup of sugar.
Whites of 3 eggs.
% box of gelatine.
Soak prunes over night. In the morning remove stones; put the prunes in a porcelain lined kettle, with sufficient water to prevent burning, and cook until perfectly tender. Then add sugar, and let cool. When cold, press through a colander. Beat the w^hites to a stiff froth. Have the gelatine soaked in ^ cup of cold water for yi hour; stand
For fastidious tastes— Virot's Extracts.
70 FREDONIA COOK BOOK.
this over the fire until dissolved. Stir into prunes and whites of eggs; turn into mould and stand away to harden.
When ready to serve, pour around it a custard made from I pint of milk, yolks of 3 eggs, and 2 tablespoonfuls of sugar. Beat the eggs and sugar together until light; add to boiling milk, and cook until eggs begin to thicken — about 2 minutes, no longer, or sauce will curdle. Flavor very delicately with Virot's Almond.