Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- half pint sweet cream
- half pound almonds
- half pound of almonds split in two
- ten eggs sift one
- half goblets pulverized sugar
- one goblet flour through which has been stirred one heaping teaspoon cream tarta
- one heaping teaspoon cream tartar
- three eggs
Directions
Mrs. Paris Gibson, Minneapolis, Minn.
On beaten whites of ten eggs sift one and a half goblets pulverized sugar, and one goblet flour through which has been stirred one heaping teaspoon cream tartar ; stir very gently and do not heat it ; bake in jelly pans. For cream, take a half pint sweet cream, yolks of three eggs, tablespoon pulverized sugar, tea- spoon corn starch ; dissolve starch smoothly with a little milk, beat yolks and sugar together with this, boil the cream and stir these ingredients in as for any cream cake filling, only make a little thicker ; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds split in two.