Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| 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
- 2 cups sifted
- 1 cup sugar
- 1 cup of sugar is used
- 1/4 cup sugar
- 1 cup banana pulp
- 1/2 cup thick
- 1 cup of fresh
- 1 tablespn
- 4 eggs
- 2 tablespns
- 1 egg
- 1 teaspn
Directions
Dried Apple=--2 cups sifted, stewed, dried apples (stewed in small quantity of water), ½-1 cup sugar, 1 tablespn. lemon juice if 1 cup of sugar is used, whites of 2-4 eggs. Beat all together until light and spongy, heap in glass dish. Serve cold with or without custard sauce or cream. Dried peaches, apricots and prunes may be used the same.
Use only 2 tablespns. of sugar for each cup of prunes.
Banana=--White of 1 egg, ¼ cup sugar, 1 teaspn. lemon juice, 1 cup banana pulp. Nice on cake.
Cranberry=--½ cup thick, sweetened, cooked pulp to white of 1 egg.
Whips must be beaten until they hold their shape. They are nice served on bread puddings, custards and other desserts, instead of a meringue or a sauce.
The rule for fruit whips is, 1 cup of fresh or stewed fruit pulp to the white of each egg, sugar to suit the fruit, and a little lemon juice with sweet fruits; but the proportion of fruit often needs to be varied.
Fresh pears and peaches may be used by rubbing through the colander or mashing well.