Estimated Nutrition (whole recipe, rough)
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 |
| Strawberry | 1 cup (152g) | 49 |
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 tliick cream
- 1 cup powdered sugar witli tiie whites of 2 eggs
- 1 tablespoon fresh strawberry juice
- 1 egg
- 2 eggs
Directions
Make a boiled icing and add i cup clioi)i)C(l prunes and J cup blanclied and chopped almonds.
STR.WVBERRY FILLING. NO. 1.
Whip 1 cup tliick cream with ', cup sugar, white of 1 egg. \ teaspoon vanilla, and h cup fresh strawberries mashed. Serve fresh.
STRAWBERRY FILLING, NO. 2.
Beat until stiff, 1 cup powdered sugar witli tiie whites of 2 eggs, 1 tablespoon fresh strawberry juice, and a very little lemon juice. Gradually beat in more sugar till thick enough to spread easily. Put aside enough for the top of the cake, and into the remainder stir very carefully as many halved strawberries as it will hold. Put a thick layer of this Ijctween the layers of a delicate cake, and spread the plain icing on top. 'I'his must be eaten while fresh.
Raspberry and otlier fruit fillings are made the same way.