Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Tea | 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
- one cup of sugar
- two cups of heavy cream whipped stiff
- four cups of water
- one-half cup of orange 302 rocky mountain cook book
- one-half cup of strong tea
- one pint of apollinaris
- a cup of cream
- four eggs
- two cups of sugar ten minutes
- one lemon
- three lemons
- one grated pine- apple
Directions
Make a thick syrup of one cup of sugar and one- fourth cup of water. Beat the yolks of four eggs. When the syrup is cool, add to the eggs with half a cup of cream. Cook all in a double boiler until the mixture coats the spoon like a custard, then place in a dish of ice water and whip till cold; then fold in two cups of heavy cream whipped stiff, flavor with vanilla or maraschino. Put the mixture in paper boxes, sprinkle over the top almonds browned and chopped fine, or macaroons rolled to a fine powder. Put the boxes in a tin pail, place paper between each layer. Pack in ice and salt for four hours.
MACEDOINE FRAPPE (Mrs. Lincoln).
Make a syrup by boiling four cups of water and two cups of sugar ten minutes; add the shaved rind of one lemon, cool, strain out the lemon; add the juice of three lemons and one-half cup of orange
302 ROCKY MOUNTAIN COOK BOOK.
juice, one-half cup of strong tea, one grated pine- apple, one pint of apollinaris; add more sugar if needed. Freeze to a granular consistency, using as much salt as ice.