Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 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
- 2 cup powdered sugar
- 1/2 package granulated gelatine
- 1/2 pt- cream a few mo* ments
- 11/2 pts
- 3 eggs very stiff
Directions
1/2 package granulated gelatine; soak in 1/2 pt- cream a few mo* ments; set dish in a pan of hot water and stir until smooth; whip 11/2 pts. of cream; beat whites of 3 eggs very stiff; stir in lightly I/2 cup powdered sugar and then the gelatine mixture, which should be lukewarm; put in a little at a time and beat rapidly so it will not lump; add flavoring and add all to cream gradually; line a mould with lady fingers or sponge cake and let stand at least one hour and keep very cold. Clara C. Orr.