Estimated Nutrition (whole recipe, rough)
127
Calories
6g
Protein
5g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- a tablespoonful of powdered sugar
- three eggs very stiff
Directions
1
Whip the whites of two or three eggs very stiff; add a tablespoonful of powdered sugar (see page 389) to each egg; flavor with essence of almond, and add a few chopped almonds. Turn it into an oiled pudding-mold which has a fancy top; cover and place it in a saucepan of boiling water to poach for twenty minutes. Leave enough room in the mold for the meringue to swell. Let it stand in the mold until cold; it will contract and leave the sides. When ready to serve, unmold the meringue and place it on boiled custard served in a glass dish.
By Mary Ronald ·
Recipe sourced from
gutenberg