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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | 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 pint cream
- 2 tablespoons boiled rice
- 1 pint chopped figs
- 34 cup powdered sugar
- 1 tablespoon of gelatine in enough cold water to cover
- 1 pint of thin cream
- 2 tablespoons sugar
- 1 pint of whipped cream
- 2 teaspoons sherry
- one-half box gelatine soaked in y2 cup water
- 2 eggs
- 12 macaroons
Directions
Miss Irene Hanley.
One-half box gelatine soaked in y2 cup water; 1 pint cream, whipped; 2 tablespoons boiled rice; 1 pint chopped figs and dates together. Place them in whipped cream and stand in ice-water. 34 cup powdered sugar. Flavor with lemon or vanilla.
TURKISH CREAM No. 1.
Mrs. S. Belle Crawford, New York City.
Dissolve 1 tablespoon of gelatine in enough cold water to cover. Make a custard of 1 pint of thin cream, 2 eggs, and 2 tablespoons sugar. Stir in the dissolved gelatine. Let it cool, and when it begins to thicken stir into it 1 pint of whipped cream and a dozen rolled macaroons. Mold and serve with whipped cream.
TURKISH CREAM No. 2.
Mrs. Joseph W. Doron.
y2 teaspoon granulated gela- 12 macaroons, dried, rolled, tine, dissolved in y cup and sifted,
cold water. y> teaspoon vanilla.
y2 pint cream, whipped. 2 teaspoons sherry.
%. cup powdered sugar.
Put into molds and serve with cream.
Desserts. 1 73