Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- 3 tablespoons sugar
- 1 quart
- 4 eggs
- 1 doz blanched almonds
- lemon rind
Directions
1 can of peaches, or if fresh 1 quart;
Yi cup white wine; 4 eggs;
1J4 cup sugar; Grated rind of Yi lemon;
1 doz blanched almonds; Whipped cream.
Take peaches, pare and stone them. Put on to stew in the wine, and J4 cup sugar; add the almonds. When the peaches are tender and wine has cooked syrupy, pour into a pudding pan, and pour over them the fol- lowing: Beat the yolks of the eggs with % cup sugar until light; add the grated lemon rind and Yi the stiffened whites. Pour over peaches and bake in a moderate oven until light brown. Then cover with the remaining whites of eggs, beaten stiff, with 3 tablespoons sugar. Brown lightly again. Serve with whipped cream.
— C. S. F.