Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | 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 brown sugar
- a pound of powdered sugar
- a pound of blanched
- one egg till stiff
- one cup of english walnuts
- one half inch thick in a buttered pan
- five ounces of best gum arabic in twenty tablespoonfuls of water by heating over
Directions
Beat the white of one egg till stiff. Add one cup of brown sugar and one cup of English walnuts, chopped fine. Spread one half inch thick in a buttered pan and bake in a slow oven.
Digitized by
COOK BOOK. 101
Boil five ounces of best gum arabic in twenty tablespoonfuls of water by heating over slow fire and stirring. Strain it carefully and add a pound of powdered sugar. Heat this in a pan of boiling water, or a farina boiler. Stir constantly until stiff and white, then add the beaten white of an egg, stir a minute until well blended. Remove from the fire ; flavor with vanilla and add a pound of blanched and chopped almonds ; mix well, press into a box on waxed paper, and when cold cut into bars and wrap each in wax paper.