Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- 8 eggs
- 8 eggs in sugar
- 1 nutmeg
- 5 eggs
Directions
_Contributed by Sarah Biddle Cabeen._
8 eggs, leaving out the whites of four, the weight of 8 eggs in sugar, of 6 in Indian meal, 1 nutmeg, ½ lb. of butter melted and poured in without the sediment.
ORANGE SOUFFLÉ.
_Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel, Philadelphia, Pa._
Empty carefully as many oranges as there are persons to be served, being careful not to scrape the skin at all thin. Make a white soufflé. Whites of 5 eggs, yolk of one. Beat separately, making the whites very sweet by stirring in pulverized sugar. Flavor with the orange juice, beating it in with the yolk. Mix lightly, fill the skins overflowing with this, and bake for ten minutes in a moderate oven. This is a very pretty dessert for luncheon.