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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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 tablespoon strained y/2 teaspoon almond extract
- 2 teaspoon almond extract
- 2 cups boiling water
- 1 cup granulated sugar
- 4 cups sugar
- 1 cup boiling water
- 1 cup of cold water
- 1 egg
- 1 heaping teaspoon butter
- 1 box knox sparkling gela- vanilla
Directions
Mrs. P. W. Fischbach.
1 tablespoon strained Y/2 teaspoon almond extract,
honey. White of 1 egg.
1/^2 cups boiling water. 1 heaping teaspoon butter. 1 cup granulated sugar.
Sugar, honey, and butter should be put into boiling water, stirred until dissolved, then cooked slowly until the syrup threads. Add the almond extract and pour the syrup on the beaten white of egg. Beat until cool. Drop on waxed paper. Decorate with nuts if liked. These drops should be soft, creamy, and white.
MARSHMALLOWS.
Miss Almeda Cockerill.
4 cups sugar. 1 cup boiling water.
1 box Knox sparkling gela- Vanilla.
Dissolve the gelatine in 1 cup of cold water. Add the tablet if a pink color is desired. Boil sugar and water until, when dropped from a spoon, the syrup threads. Pour the syrup over the gelatine and beat 30 minutes or until the mixture becomes too stiff to beat. Pour into a pan in which pulverized sugar has been sifted. Sift the sugar over the top. Cut in squares when cool. These are better the second day.