Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | 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
- 1 cupful of powdered sugar
- 1 pint of cream
- 1 tablespoonful of hot syrup
- 2 tablespoonfuls of noyau
- 6 eggs
- 2 eggs
Directions
Whites of 6 eggs. 1 cupful of powdered sugar. 1 pint of cream. Italian meringue made of the whites of 2 eggs and 1 tablespoonful of hot syrup. 2 tablespoonfuls of noyau or of orange-flower water.
Break the whites of the eggs, but do not beat them to a froth; stir into them the cupful of powdered sugar, and then add the cream. Place it in a double boiler, and stir until it is scalded, but do not let it boil; remove from the fire and stir until it is cold, to make it light. When it is cold add the flavoring, and freeze. When it is frozen remove the dasher, stir in the Italian meringue, turn it into a mold, and pack in ice and salt for two or three hours. This cream requires a little longer to freeze than the other creams.