Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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
- a pinch of salt to the whites before beating
- 7 eggs
- 5 eggs
- salt
Directions
Mrs. S. B. Diirlin. Whites of 7 eggs.
Yolks of 5 eggs.
I cup of granulated sugar.
I cup of flour.
y^, teaspoonful of cream of tartar.
Add a pinch of salt to the whites before beating. Sift, measure and set aside flour and sugar. Separate the eggs, putting whites in a mixing bowl, and the yolks in a small bowl, and beat until very stiff. Whip the whites about half ; add cream of tartar and whip until very stiff. Add Virot's flavoring; add sugar to the whites, beat in; then add yolks; then the flour, which must ho^ folded in very lightly. Bake in moderate oven 30 to 40 minutes.