Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | 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 teaspoon grated lemon peel
- 1 tablespoon flour
- 1 tablespoon brandy
- 1 pint sweet cream in a double boiler
- 1 cup white sugar beaten up
- 1 tablespoon sugar
- a pint of whipped cream
- 2 eggs
- 1 egg white stiff
- 2 tumblers orange juice
- 2 eggs beaten stiff
- 4 eggs
- 1 orange
- lemon peel
Directions
Pare, scald and mash J dozen apples, and pile high on the serving dish. Boil 1 teaspoon grated lemon peel with 2 or 3 ^tablespoons sugar in a cup water; add the beaten yolks of 2 eggs and the white of one, i tablespoon butter, 1 tablespoon flour, and 1 tablespoon brandy. Stir till quite smooth. Pour over the apples, beat 1 egg white stiff, spread this over the top. sift some powdered sugar over it, and bake in a slow oven 10 or 15 minutes.
ORANGE CREAM, NO. 1.
Mrs. B. F. Martin.
Dissolve half a box gelatin in warm water, add 2 tumblers orange juice, whites of 2 eggs beaten stiff and sugar to taste. When nearly cold, add a pint of whipped cream and put in a mould on the ice.
ORANGE CREAM, NO. 2.
Mrs. John Elliott. '
Heat 1 pint sweet cream in a double boiler ; when at the boil- ing point, stir in 1 cup white sugar beaten up with the yolks of 4 eggs, and the juice and grated rind of 1 orange; heat a moment longer, then take off and stir till cold. Put in small glasses. Beat the whites of the eggs stiff with 1 tablespoon sugar, and drop a spoonful in each glass.