Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Eggs | 1 large egg (50g) | 78 |
| 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
- half teaspoonful of carbonate of soda
- 12 yolks of eggs
- 12 eggs
- one-quarter inch thick
- two layers together
- eight parts
- 8 whites of fresh eggs
Directions
Spanish Macaroons*
1 lb. almonds, 1 lb. sugar, 12 yolks of eggs, \ oz. powdered cinnamon, and the grated rind of a lemon ; boil the sugar to the blow, that is, until you can blow it through the holes of a per- forated spoon in transparent bubbles, etc. ; add the almonds, etc., and simmer ten minutes ; add the yolks, and stir rapidly until it thickens, then take it off and pour it on to sugar spread upon a board or slab, mould it into small balls, roll in sugar \ put upon wafer-paper on tins, and dry.
Almond Raspberry Sandwiches- Take i lb. ground almonds, \ lb. castor-sugar, and i lb. flour, and make into a firm paste with eggs. Break up some stale sponge or other cakes, and make it into a smooth paste with raspberry jam. Roll the almond paste into a very thin sheet, roll out the raspberry jam paste into a sheet not quite so thin, and place it between the almond paste, so that the latter forms the top and bottom layers ; cut this into sandwiches or pieces about i£ by 3-J inches ; bake carefully, merely setting the mixture, and ice pink and white with icing slightly favoured with essence of raspberry.
Victoria Sandwiches*
1 lb. butter, 1 lb. sugar, 1$ lb. flour, 12 eggs, half teaspoonful of carbonate of soda and cream of tartar, sifted with the flour. Cream the butter and sugar, adding the eggs and flour as for cakes. Spread this mixture in sandwich tins about one-quarter inch thick, and bake in a sharp oven. When baked, spread with greengage or other preserve, place two layers together, and cut into eight parts. These sandwiches are properly served whole, iced with jthe usual water icing fondant, and ornamented with nonpariels and loaf-sugar broken small and made pink with cochineal, or glace fruit and piping.
Meringues and Cream*
1 lb. very fine sugar and 8 whites of fresh eggs. Whisk the whites in a pan until they are quite firm, and resemble a mass of hard snow. The mixture will require about half an hour's vigorous beating ; mix in while beating a half of the sugar ; then take a wooden spoon and carefully and lightly mix in the remain- ing sugar. The moulding or shaping of these biscuits is rather diffi- cult for beginners. The plan adopted in the ordinary bakehouse is as follows : Slightly butter and flour a thick baking-sheet, fit a large-sized pipe or tube into the savoy bag, fill it with the
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