Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Pastry | 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 tablespoonful of lemon-juice
- 1 pint of cream
- 2 tablespoonfuls of sugar
- 2 tablespoonfuls of sifted sugar
- 2 tablespoonfuls of cream
- 1 tablespoonful of brandy
- a spoonful of water
- 4 bitter ones
- 3 eggs
- 1/4 lemon
- 12 cheesecakes
- 6 bitter ones
- 2 eggs
- two dishes
- 3 small dishes of pastry
- 4 bitter ditto
- 1 glass of sherry
- 4 eggs
- 1/2 lemon
- 5 persons
- half fill
Directions
_Ingredients._—¼ lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of ¼ lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar. _Mode._—Blanch and pound the almonds smoothly in a mortar, with a little rose or spring water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some patty-pans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less, in a quick oven. _Time._—20 minutes, or rather less. _Average cost_, 10_d._ _Sufficient_ for about 12 cheesecakes.
ALMOND PASTE, for Second-Course Dishes.
_Ingredients._—1 lb. of sweet almonds, 6 bitter ones, 1 lb. of very finely-sifted sugar, the whites of 2 eggs. _Mode._—Blanch the almonds, and dry them thoroughly; put them into a mortar, and pound them well, wetting them gradually with the whites of 2 eggs. When well pounded, put them into a small preserving-pan, add the sugar, and place the pan on a small but clear fire (a hot plate is better); keep stirring until the paste is dry, then take it out of the pan, put it between two dishes, and, when cold, make it into any shape that fancy may dictate. _Time._—½ hour. _Average cost_, 2_s._ 8_d._ for the above quantity. _Sufficient_ for 3 small dishes of pastry. _Seasonable_ at any time.
ALMOND PUDDING, Baked (very rich).
_Ingredients._—¼ lb. of almonds, 4 bitter ditto, 1 glass of sherry, 4 eggs, the rind and juice of ½ lemon, 3 oz. of butter, 1 pint of cream, 2 tablespoonfuls of sugar. _Mode._—Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. When well mixed, put it into a pie-dish lined with puff-paste, and bake for ½ hour. To make this pudding more economically, substitute milk for the cream; but then add rather more than 1 oz. of finely-grated bread. _Time._—½ to ¾ hour. _Average cost_, 3_s._, with cream at 1_s._ 6_d._ per pint. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.
ALMOND PUDDINGS, Small.
_Ingredients._—½ lb. of sweet almonds, 6 bitter ones, ¼ lb. of butter, 4 eggs, 2 tablespoonfuls of sifted sugar, 2 tablespoonfuls of cream, 1 tablespoonful of brandy. _Mode._—Blanch and pound the almonds to a smooth paste with a spoonful of water; warm the butter, mix the almonds with this, and add the other ingredients, leaving out the whites of 2 eggs, and be particular that these are well beaten. Mix well, butter some cups, half fill them, and bake the puddings from 20 minutes to ½ hour. Turn them out on a dish, and serve with sweet sauce, or with sifted sugar only. _Time._—20 minutes to ½ hour. _Average cost_, 2_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.