Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
241
Calories
6g
Protein
18g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- one cupful of sifted sugar creamed
- a small cupful of fresh butter warmed
- a teaspoonful of nutmeg
- eight eggs
- nutmeg
Directions
1
A small cupful of fresh butter warmed, but not melted, one cupful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites beaten separately. Beat the butter and sugar light and then add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor with vanilla, almond, peach or rose-water; stir _hard_; butter a deep dish, line with puff paste and bake half an hour. Then make a meringue for the top and brown. Serve cold.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg