Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggs | 1 large egg (50g) | 78 |
| 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
- one pound of the best sugar
- two pounds of very dry white sifted sugar
- four fresh eggs to a perfectly solid froth
- two ounces of the petals of freshly gathered orange-blossoms after they have bee
- seven eggs
- 2 lbs
Directions
(_For Fine Pastry and Cakes._)
The clear glaze which resembles barley sugar, and which requires to be as carefully guarded from damp, is given by just dipping the surface of the pastry into liquid _caramel_ (see Chapter XXVII.); or by sifting sugar thickly over it directly it is drawn from the oven, and melting it down with a salamander, or red-hot shovel held closely over it; or by setting it again into an oven sufficiently heated to dissolve the sugar: though this latter method is not so well, as there is danger from it of the paste being scorched. To make a fine white or coloured icing, whisk, as directed above, the whites of four fresh eggs to a perfectly solid froth, then, with a wooden spoon or spatula, mix gradually with them one pound of the best sugar, which has been dried, and sifted through a fine sieve: work them together for a minute or two, and add less than a dessertspoonful of strained lemon-juice; spread it even over the cake or pastry, and dry it _very gently indeed_, either in a quite cool oven, or in a meat screen placed before the fire. From the difference in the size of eggs, a little more or less of sugar may be required for this icing. It may be coloured with a very few drops of prepared cochineal to give it a rose tint.
Whites of eggs beaten to snow, 4; sugar, 1 lb.; lemon-juice, small dessertspoonful.
ORANGE-FLOWER MACAROONS. (DELICIOUS.)
Have ready two pounds of very dry white sifted sugar. Weigh two ounces of the petals of freshly gathered orange-blossoms after they have been picked from the stems; and cut them very small with a pair of scissors _into_ the sugar, as they will become discoloured if not mixed with it quickly after they are cut. When all are done, add the whites of seven eggs, and whisk the whole well together until it looks like snow; then drop the mixture on paper without delay, and send the cakes to a very cool oven.
Pounded sugar, 2 lbs.; orange-blossoms, 2 oz.; whites of eggs, 7:20 minutes or more.
_Obs._—It is almost impossible to state with accuracy the precise time required for these cakes, so much depends on the oven: they should be very delicately coloured, and yet dried through.