Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| 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 cup thick cream
- 11/2 cups sugar to i^ cup water
- 14 teaspoon cream of tartar
- 21/2 cups sugar
- 1 egg
- 1 flip g
- 2 eggs beaten
- 3 eggs
Directions
1 cup thick cream, % cup sugar, white of 1 egg, y^ cup of strawberries, Vi teaspoon Royce's vanilla; beat cream until stiff, using Dover beater ; add sugar, white of egg beaten until stift". strawberries mashed and vanilla. Boston Cooking School.
LAYER CAKES, FILLINGS AND FROSTINGS. i^-i
BOILED FROSTING 1.
1 flip g:ranulated sugar, white 1 egg, about i/o cup water; beat the egg to a stiff froth; boil the sugar and water until it "hairs" when the spoon is lifted, or if tested in cold water until it forms a soft ball in the water; pour slowly over the beaten egg, beating all the time; flavor; beat until eold. Miss Kopf.
BOILED FROSTING NO. 2
11/2 cups sugar to i^ cup water; boil until a small ball forms between the fingers when dropped in water, whites of 2 eggs beaten, stiff; add 14 teaspoon cream of tartar; pour the sugar over the eggs and beat until it does not run. Mrs. A. W. Nickle,
BOILED FROSTING 3.
21/2 cups sugar, whites of 3 eggs ; wet the sugar with water ; boil until it hairs when the spoon is lifted; have the eggs beaten very light; stir in the boiling sugar; beat until cold. If too stiff, put in a little milk; if too thin, a little powdered sugar.
Mrs. S. P. Hall.