Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- two halves together
- 2 eggs
- 3 lbs
- 2 ozs
- 2 lbs
- 4 lbs
- 6 ozs
- 4 table-spoonfuls of milk
Directions
mixture, and run it out upon the floured tin as near the shape of a small egg as possible, each one an inch apart. Sift some sugar over the meringues through a hair sieve, and put them ta bake or dry either in a very cold oven or in the biscuit-drying oven. When thoroughly dried through, take them off the tin with a palette knife ; and after carefully scooping out all ther moist inside, or pushing the bottom in with greased end of an egg, dry and put them away in tins in a warm dry place for future use. More proficient workmen gather the mixture up in a spoon, drop it upon paper in the shape of an egg, sift some loaf-sugar dust over them, shake it off the same as for " savoy fingers," stand the papers upon thin boards (seasoned to stand the heat) or tins, and bake in a very cold oven. When sending them to- table, flavour some double cream (that will whip) with a drop or two of essence of vanilla or other essence, and an ounce or two- of fine sugar, and then whip it until it will stand in the position- you place it, but be careful that you do not whip it into butter, or approaching to butter ; fill the meringues with this cream, place two halves together, and dish for table. This mixture car* be used in a variety of ways for ornamenting sweet dishes for dessert. A savoy bag filled with the meringue, and fitted with a small tube or pipe, can be made to produce many designs, which should be dusted with sugar, and dried in the screen or oven.
i lb. flour, \ lb. sugar, \ lb. butter. 2 eggs, pinch of powder. Rub butter and flour together, give the sugar and eggs a littler mixing, put all together and knead well, rubbing it down with the hand upon the table until the whole is a smooth compact mass ; break it into sizes required, mould them into shape, flatten out a little, and with the thumb and forefinger " pinch " the edges ; place upon a baking sheet, and ornament the tops- with designs of neatly-cut lemon peel and caraway comfits. Bake in a sound oven.
3 lbs. flour, 1 lb. sugar, 2 ozs. citron, 2 ozs. almonds choppedr 2 lbs. butter. Mix as before.
4 lbs. flour, if lb. butter, 6 ozs. sugar, 1 oz. carawaysf 1 oz. powder, and about 4 table-spoonfuls of milk. Rub them
Shortbread.
Scotch Shortbread (Rich).
Scotch Shortbread (Plain).