Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 1 pint of thick cream
- 3 drops essence of lemon
- a quart of double cream
- 10 ozs
- 5 eggs
- 8 yolks of eggs
- 1 glass of sherry
- 2 ozs
Directions
all together into a firm, smooth mass ; make them into square cakes } lb. each ; pinch up the edges with the thumb and forefinger, cut out shamrock, thistle, or other ornaments in citron or candied peel ; lay on the top (press in a little) a few caraway comfits, or pipe them with the usual complements of the season in pink and white icing-sugar, or write upon them " We're a* John Tamson's bairns," " Scotland yet," " Ye ken wha fra," " Peace and Plenty/' " For Auld Lang Syne," " The Land o' the Leal," etc.
i£ lb. flour, 10 ozs. sugar, io ozs. butter, i oz. ammonia, 5 eggs ; mix the butter, sugar, and eggs ; then mix in flour, etc., into smooth dough ; break into 1 oz. pieces, and roll into fingers ; twist into the letter S, flatten them, wash over with yolk, cut down the middle, and bake in good heat.
\ lb. ground almonds, £ lb. fresh butter, \ lb. sugar, 10 ozs. flour, 8 yolks of eggs, cream, butter, sugar, and eggs as for cakes. Work in quite smooth the almonds and flour, and put in a cold place to set firm ; then roll paste thin on pasteboard, and cut out circular pieces size of cheese plate, put upon baking-tin, and bake in a sharp oven until set firm : when cold, jam them as for other sandwiches, place them all on top of each other, and then ornament the top with pink icing, meringue mixture, etc. Colour some chocolate and some red, and alternate layers when putting together after baking.
Make a ,c whip " some hours before it is wanted to be used, of a quart of double cream or very thick cream, 1 glass of sherry, the rind of a lemon, and i lb. fine sugar ; whip vigorously, take the froth off as it forms, lay on a sieve to drain. Put in a trifle dish, i lb. ratafias, J lb. macaroons, few sponge biscuits, some melted calves'-feet jelly ; put this in the refrigerator to set ; put £ oz. isinglass in table-spoonful warm water to dissolve ; when melted, mix with 1 pint of thick cream, 3 drops essence of lemon, 2 ozs. sugar, and a glass of wine, pour this over as soon as it is mixed or it will set too firm to pour out ; when on the jelly, orna- ment with bright jam, etc., and then pile on it the whipped cream that has been set to drain.
Line a jelly-mould with savoy-fingers, by placing them evenly side by side all round the mould, covering it all up : the place
German Shortbread (id. each).
Neapolitan Sandwiches-
A Trifle.
Charlotte Basse-