Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 egg but several may be prepared at once
- salt
Directions
For luncheon or for an invalid
Poach yolk of egg and rub through coarse strainer; beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter; dot with riced yolk, sprinkle with salt, press slightly salted, green tinted, whipped cream through pastry tube in small roses on to the top. Serve immediately with wafers or long strips of zwieback.
This dish gives both the yolk and white in their most digestible form. A little thick tomato pulp may be added to the white. The cream may be dropped on with a teaspoon.
UNCOOKED EGG DISHES
Egg creams, in their great variety, are the most delightful ways of serving uncooked eggs, both for desserts and for invalids.
For preparing them, the ingredients and all utensils and dishes should be as nearly ice cold as possible.
The white of the egg should be beaten very stiff. The milk and cream should have been sterilized.
The creams must be prepared just at the time of serving as they become liquid and lose their creamy consistency very soon.
Set the glass or dish of cream on to a small plate with a doiley, and if possible lay a delicate flower or leaf beside it.
The recipes are given for one egg but several may be prepared at once, when required, by using a cake bowl for beating.
Lemon juice added to the white renders it stiffer, but other juices and liquids soften it, so small quantities of them should be used and they should be mixed in very lightly.
High colored fruits and juices should be poured between layers of the egg, not mixed with it.