Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Pudding | 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
- 1 tablespoon gelatin
- 1 cup maple syrup
- 1 pint cream
- 3 ounces of pulverized sugar
- 4 eggs very light
- 2 eggs beaten very stiff
- 20 rain- • puddings
Directions
Cover 1 tablespoon gelatin with cold water and let soak J hour. Beat 4 eggs very light, add gradually 1 cup maple syrup, stir over the boiling kettle till thick; add gelatin, and when cold enough stir in 1 pint cream, whipped. Pour in a mould and set on the ice to harden.
MERINGUES.
"Dainty Dishes."
Whites of 2 eggs beaten very stiff : stir in gently 3 ounces of pulverized sugar. Place a sheet of white paper on a damp board, put the mixture on by tablespoons shaping each rounding and smooth like an egg. Place in a very cool oven for 15 or 20 rain-
• PUDDINGS AND DESSERTS. 171
utes, then open the door and let stand 10 minutes longer to dry out slowly. Remove from the paper when cold, take out the moist inside carefully, fill with whipped cream sweetened and flav- ored, or ice cream, and put gently together.