Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
129
Calories
7g
Protein
11g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- a pint of cream
- six whites of eggs
- six large table-spoonfuls of jelly
Directions
1
Six whites of eggs. Six large table-spoonfuls of jelly. A pint of cream.
2
Put the jelly and white of egg into a pan, and beat it together with a whisk, till it becomes a stiff froth and stands alone.
3
Have ready the cream, in a broad shallow dish. Just before you send it to table, pile up the froth in the centre of the cream.
By Eliza Leslie ·
Recipe sourced from
gutenberg