Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 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 |
| Cake | 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 cup rich custard
- 1 cup of cream
- 2 tablespoonfuls of wine
- 3 tablespoons of powdered sugar
- one large stale sponge cake
- 1/2 grated cocoanut
- 4 eggs beaten stiff
- 1/2 inch thick
- two portions
- one stir the cocoanut
- half
Directions
MARY B. GARROW, GODERICH, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
One large stale sponge cake, 1 cup rich custard, 1 cup of cream, whipped, 2 tablespoonfuls of wine, ½ grated cocoanut, ½ lb. sweet almonds, blanched and pounded, whites of 4 eggs beaten stiff, 3 tablespoons of powdered sugar. Cut cake in horizontal slices ½ inch thick. Divide the egg into two portions; into one stir the cocoanut with half the sugar, into the other the almond paste with the rest of the sugar. Spread the slices with these mixtures, half with the cocoanut and half with the almond and replace in the original form, laying aside the top slice for a lid. Press all the slices firmly together and with a sharp knife cut the whole center of the sliced cake out, leaving the walls an inch thick. Then soak the parts removed in a bowl with the custard. Rub it smooth and whip it into the cream; when stiff fill the cake again, put on the lid and ice.