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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cake | 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
- 4 tablespoonfuls of tapioca
- 4 tablespoonfuls of wine
- 2 quart moulds may be filled
- one piece of sponge cake
- a small piece of butter
- 4 eggs
- 10 eggs
- 1 set away to harden
Directions
Mrs. M. T. Dana. 4 tablespoonfuls of tapioca, soaked over night in i cup of water. Take the yolks of 4 eggs, beaten with i cup of sugar, and stir into i quart of boiling milk, which also contains the tapioca. Beat the whites of the eggs to a stiff froth. Put in a dish a small piece of butter and the whites of the eggs, pouring over it the cooked custard, which has been flavored to taste with Virot's Extract.
CHARIvOTTE-RUSSE.
Mrs. A. R. Moore.
I cupful of sugar.
4 tablespoonfuls of wine.
I tablespoonful of Virot's Vanilla Extract.
A little less than a package of gelatine.
I j4 cupfuls of milk.
I pint of cream.
Soak the gelatine in }4. cup of milk. Beat the yolks of eggs and sugar together, and put in a double boiler with the remaining milk. Stir until the mixture begins to thicken, then add the gelatine, and strain in a large tin basin. Place this in a pan of ice- water and when it begins to cool, add the whites of the eggs, well beaten, the wine, the flavoring and the whipped cream. Mix thoroughly', and pour into moulds that have been lined with sponge cake.
For dainty toilets— Virot's Perfumes, Toilet Waters, Sachets.
FREDONIA COOK BOOK. 7 1
Set away to harden, and then cover with a thick covering of whipped cream. With the quantities given, 2 quart moulds may be filled. The lining may be one piece of sponge cake or strips of it, or lady fingers. The wine may be omitted.
The secret of the success of this rule is to have the cooked mixture pist luke-warm, when the whites of eggs and the whipped cream are added. If it is too Vv^arm, it falls; if too cold, it lumps.