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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- one cupful of sweet almonds
- three tablespoonfuls of sugar into a saucepan over the fire
- two quarts of whipped cream
- a cupful of cold water
- a cupful of sugar
- two eggs
Directions
One cupful of sweet almonds, blanched and chopped fine, half a box of gelatine soaked two hours in half a cupful of cold water; when the gelatine is sufficiently soaked, put three tablespoonfuls of sugar into a saucepan over the fire and stir until it becomes liquid and looks dark; then add the chopped almonds to it and stir two minutes more; turn it out on a platter and set aside to get cool. After they become cool enough break them up in a mortar, put them in a cup and a half of milk, and cook again for ten minutes. Now beat together the yolks of two eggs with a cupful of sugar, and add to the cooking mixture; add also the gelatine; stir until smooth and well dissolved; take from the fire and set in a basin of ice-water and beat it until it begins to thicken; then add to that two quarts of whipped cream, and turn the whole carefully into molds, set away on the ice to become firm. Sponge cake can be placed around the mold or not, as desired.