Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Fruit Juice | 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 quart whipped
- one-half cup sugar
- one-half cup boiling water
- one teaspoonful vanilla extract
- one pint of sugar to one quart water
- one pint of any kind of fruit juice
- one tablespoonful of gelatine soaked till soft
- two eggs
- one quart water
Directions
One quart whipped and drained cream, two eggs, one-half cup sugar, one-half cup boiling water, one teaspoonful vanilla extract. Boil sugar and water together till it will spin, then pour slowly over beaten whites of eggs, whisking rapidly all the time. Add the beaten yolks and cook over hot water for ten minutes, beating steadily all the time. Set away to cool, add the wmipped cream when cold and vanilla, pack and freeze like mousse, allowing four to six hours to freeze. This is much nicer to be flavored with Maraschins, Chartreuse, Abricotine, or some other cordial, and it looks handsomer to have the mold lined with a sherbet of contrasting color.
The addition of dried and powdered macaroons, chopped almonds and French fruit makes what is called Biscuit Tortoni.
Sherbets are made of fruit juice, sugar and water. The pro- portions are usually one pint of sugar to one quart water, boiled twenty minutes, then add one pint of any kind of fruit juice and freeze. The addition of one tablespoonful of gelatine soaked till soft and dissolved in the boiling syrup, gives a light, creamy sherbet that seems much richer than the plain. Almost all fruit juice needs the addition of lemon juice to give life to the sherbet.
72 THE STAR CRYSTAL COOK BOOK.