Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Nut | not in our table | 0 |
| Meat | 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
- 34 cup maple syrup
- 14 cup rolled nut meats
- 4 package minute gelatine
- 3 eggs
Directions
•34 cup maple syrup; 54 pt. cream;
]4 package minute gelatine; 14 cup rolled nut meats.
Yolks of 3 eggs;
Let syrup come to a boil and add gelatine, which has been
dissolved in J4 cup boiling water. Beat eggs well, and add
slowly to the syrup. Remove from the fire as soon as it boils, and
stand aside to cool. Whip cream very stiff, and add to mixture.
Add nuts and pour in mold. Set on ice for 6 hours, and serve
with Maraschino cherries.
— Mrs. E. J. Donnelley.