Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
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
- two ounces of jordan almonds
- four ounces of fresh butter
- a pint of rich cream
- six bitter ones
- three eggs
- 1/2 pint
- 1/2 wineglassful
Directions
Pound to a perfectly smooth paste two ounces of Jordan almonds and six bitter ones; mix with them, by slow degrees, the yolks of six, and the whites of three eggs. Dissolve in half a pint of rich cream, four ounces of fresh butter, and two of fine sugar; pour these hot to the eggs, stirring them briskly together, and when the mixture has become cool, flavour it with half a glass of brandy, of cuirasseau, or of orange-flower water; or, in lieu of either, with a little lemon-brandy. Butter some cups thickly, and strew into them a few slices of candied citron, or orange-rind; pour in the mixture, and bake the puffs twenty minutes, in a slow oven.
Jordan almonds, 2 oz.; bitter almonds, 6; eggs, whites, 3—yolks, 6; cream, 1/2 pint; butter, 4 oz.; sugar, 2 oz.; brandy, cuirasseau, or orange-flower water, 1/2 wineglassful (or little lemon-brandy): 20 minutes, slow oven.