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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 3 tablespoonfuls of sherry
- 1/2 tablespoonful of lemon-juice
- 1 tablespoonful of syrup
- 2 tablespoonfuls of syrup
- two tablespoonfuls of boiling syrup cooked to the ball
- a tablespoonful of syrup
- a tablespoonful of kirsch
- 3 eggs
- 20 deg
- 32 deg
- salt
Directions
3 eggs. 3 tablespoonfuls of sherry. 1/2 tablespoonful of lemon-juice. 1 tablespoonful of syrup with the yolks. 2 tablespoonfuls of syrup with the whites.
Beat the yolks smooth; add a tablespoonful of syrup, and cook, stirring constantly until the mixture makes a thick coating on the spoon. Remove from the fire, add the sherry and lemon-juice, and beat it until it is light and cold; whip the whites of the eggs to a stiff froth; pour into them slowly two tablespoonfuls of boiling syrup cooked to the ball (see Italian meringue, page 498); add the Italian meringue to the mixture of yolks, put it into a mold, and pack in ice and salt for four hours. This mousse can be flavored with a tablespoonful of kirsch, rum, or brandy instead of sherry. A few white grapes or candied cherries laid in the bottom of the mold before the mixture is put in, makes the dish more ornamental.
WATER-ICES
Water-ices are made of fruit-juice sweetened with sugar syrup. Sugar may be used, but the result is better with syrup. The liquid mixture should register 20 deg. on the syrup gauge, but if one is not at hand, it can be sweetened to taste.
A good way of preparing it is to make a syrup of 32 deg. and add enough fruit juice to dilute it to 20 deg.. Freeze the same as ice-cream, and pack in salt and ice. The ices will not get so hard as creams. The following method may also be used: