Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- four pints of water
- eight eggs
- one side l 146 ices
- cinnamon
Directions
Boil some vermicelli in water, and drain it on a tamis, put it into a stewpan with some good cream, and sweeten it to taste, add some pre- served citron cut fine, a ratifia biscuit, and some grated lemon-peel, cinnamon in a stick or pow-
ICES. 145
der. Let it boil. When sufficiently boiled, add to it the yolks of seven or eight eggs, beaten, and the whites whisked to snow. Arrange it then in the dish you serve it in, and put it into the oven. When it has risen, powder sugar over it and glaze it with a salamander : serve immedi- ately. This will be found very good and delicate.
To make ices, it is necessary to know how to clarify sugar, which is as follows :
Put in a preserving-pan or earthen pipkin the white of an egg and half a glass of water, whip them together with an osier whisk ; when a strong froth, add three or four pints of water, whisking the whole time ; break the sugar in small pieces and clarify it ; put into the white of egg a suffi- cient quantity to melt, put the pan on the fire, and stir the sugar to melt it ;. when melted, let the skim rise, like milk, then add some more white of egg ; do not stir it ; let it rise a second time ; then throw in half a glass of clear water, and let it rise a third time ; then take off the pan and skim it well, put it on the hot hearth till the sugar boils^ and the skim is all on one side
146 ICES.
of the pan^ which take off clear. By following these directions the syrup will become fine^ clear^ and transparent. If it is not clear, too much water has been used, so let it boil for some time till it becomes clear; try the sugar if it has reached the petit lisse, thus, moisten the top of your finger and press it against your thumb, if you feel it thick between them^ it is the first point, called le petit lisse.