Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Brandy | 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
- 3 gill cream
- 1 tablespoon brandy
- 1 ozs
- 3 yolks of eggs
- three eggs beaten to a stiff froth
Directions
J lb. ground almonds, ii oz. crushed ratafia. 1 oz. butter.
1J ozs. castor sugar.
1 ozs. rice flour.
3 yolks of eggs.
3 gill cream.
i glass maraskcino. 1 tablespoon brandy.
Mix almonds, ratafia, rice-flour and sugar, add butter melted ; eggs well beaten, cream and liquor ; pour into but- tered mould and steam for 1| hours. Decorate with whites
HOME RECIPE BOOK
of three eggs beaten to a stiff froth, and sugar folded in ; spi’inkle pistachio, nuts and violets, or rose leaves, and set in a cool oven ; serve with good custard. — Miss Stack, Bally- rnoney.