Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- a cup of sugar
- 75 strawberry sauce
- two eggs to a stiff froth
- two eggs
- salt
Directions
Strawberry Sauce.
Beat the whites of two eggs to a stiff froth, add a cup of sugar, and beat again, add a little salt, and half a box of strawberries, that have been mashed and pressed through a sieve.
MRS, E. J. G.
COLD PUDDINGS, FANCY DISHES AND ICES.
A Cold Berry Pudding;,
i quart raspberries. I pint currants.
I quart whortleberries. I quart blackberries. I pound sugar.
Stew all together. Cut a brick shaped loaf of bread in thin slices and spread with butter. Cover the bottom of the dish, in which your pudding is to be served, with the slices of bread, pour over a layer of the boiling fruit, alternate the layers until the dish is nearly full and fill up with the fruit. Let it stand covered three or four hours. Serve with sugar and cream.
MRS. GEO. W. WILD EE.
Peach Pudding,
Put a layer of plain cake in the bottom of a pudding dish, then a layer of canned peaches, sprinkled with sugar. Then a layer of cake and so on until the dish is full, the last layer being of cake. Beat the yolks of two eggs with sugar to taste, and add them to the juice of the peaches, and pour over the pudding. Bake until nicely browned in a slow oven. When almost cold, frost with the beaten whites of the two eggs. Serve cold with sweetened cream.
MRS. FRANK SHERBURNE.