Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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 tablespoonful each of flour
- one half saltspoonful of salt
- half teaspoonful of the paste on the pan
- one egg just enough to break
Directions
Take one tablespoonful each of flour and powdered sugar and one half saltspoonful of salt. Sift them well together. Beat the white of one egg just enough to break it, and add as much of it to the flour and sugar as it will take to make a creamy batter; flavor with a few drops of almond essence. Grease the pans lightly and flour them as directed on page 464. Drop a half teaspoonful of the paste on the pan, and with a wet finger spread it into a thin round wafer. Bake it in a very moderate oven until the edges are slightly browned, then, before removing from the oven door, lift each wafer, and turn it around a stick. They stiffen very quickly, and the rolling must be done while they are hot.