Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nuts | 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 tablespoon sherry
- 1 cup chopped figs
- 1 cup of figs
- 1 tablespoon flour
- 1 cup chopped nuts
- 1 cup granulated sugar
- 1 lemon
- 2 oranges
- 6 eggs
Directions
K cup sugar; Juice of 1 lemon;
H box Cox's gelatine; Juice of 2 oranges;
1 pt. water; 1 tablespoon sherry.
1 cup chopped figs, raisins, nuts (English walnuts preferred);
Maraschino cherries, if desired;
Dissolve gelatine in a little cold water, and then add 1 pt. boiling water. When thoroughly dissolved, strain. Add sugar, juice of lemon and oranges; then add 1 cup of figs, raisins, nuts, or any Qther fruit desired, and place upon the stove allowing it to come to a boil. Then remove, and when cool add sherry to taste, and put into a mold that has been rinsed in cold water. Put in a cool place. Serve with vanilla sauce.
— C. S. F.
HICKORY NUT SOUFFLE,
6 eggs; 1 tablespoon flour;
1 cup chopped nuts; Yi pt. whipped cream;
1 cup granulated sugar; Rum.
Stir yolks with sugar to a cream; add chopped hickory nuts, the flour and beaten whites. Put in buttered baking dish and bake slowly for J^ hour. When cold, flavor the cream with rum, or other flavoring, if preferred, and spread