Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| 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
- half pound sweet almonds
- half pound best pulverized sugar
- a pound of sugar
- three eggs beaten to a stiff froth
- one large cup granulated sugar moistened
- four table- spoons hot water
- two large cakes
- two eggs to a stiff froth
- one large cake
- lemon juice
Directions
Mrs. A. S. C. Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four table- spoons hot water ; boil sugar briskly for five minutes or until it " ropes " from the end of the spoon ; turn while hot upon the beaten eggs and stir until cold. If you choose, add half pound sweet almonds, blanched and pounded to a paste, and it will be perfectly delicious. This amount will frost the top of two large cakes.
Mrs. W. W. W.
Beat whites of two eggs to a stiff froth, add gradu- ally half pound best pulverized sugar, beat well for at least half an hour, flavor witli lemon juice (and some add tartaric acid, as both whiten the icingj. To color a delicate pink, use strawberry, currant or cranberry ; or the grated peeling of an orange or lemon moistened with the juice and squeezed through a thin cloth will color a handsome yellow. This amount will frost one large cake.
FROSTING. F. M. W. •
Break the whites into a broad platter, and at once begin adding powdered and sifted sugar, keep adding gradually, beating well all the while until the icing is perfectly smooth ; thirty minutes beating ought to be sufficient. A golden color can be given by adding a
part of the yolk of an egg; use a quarter of a pound of sugar for each egg.