Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
11g
Fat
17g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 cup cream stiff
- 1 cup sugar
- 1 cup shredded cocoanut
- 1 stiff white of egg
- 1 lemon
- 2 eggs
Directions
1
^yhil) 1 cup cream stiff, add :} cu]) powdered sugar, J teaspoon vanilla, and 1 stiff white of egg. Fill cream ])uffs. This may be llavored with coffee or any fruit.
2
LE^.ION COCOANUT CREAM.
3
Juice and grated rind of 1 lemon, 1 cup sugar, yolks of 2 eggs, 1 cup shredded cocoanut.
4
Beat the eggs with the sugar and lemon ; cook 10 minutes in a double boiler stirring constantly; add the cocoanut, and let cool a little before applying.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive