Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 12 drops essence of vanilla
- 3 pints milk
- 6 drops essence of lemon
- 8 eggs
- 7 eggs
- 6 yolks of eggs
- 6 eggs
- 18 whites of eggs
- 2 lbs
- 1 inch slices
- 6 ozs
- 2 ozs
Directions
Cinnamon Biscuits.
Beat 8 eggs with i lb. sugar, £ oz. of powdered cinnamon ; make into a firm paste with about i lb. of fine flour ; roll out thin ; cut out with fancy shaped cutters, and bake on a buttered baking sheet.
Gocoanut Biscuits,
i lb. sugar, $ lb. desiccated cocoanut, the whites of 7 eggs ; beat the whites to a firm snow as for meringues, add the sugar and cocoanut, make into small round balls, place them upon wafer paper on a flat tin, sift fine sugar over them, and bake in a cool oven.
Dessert Biscuits*
Cream as for cakes, i lb. fresh butter, and i lb. sugar* 6 yolks of eggs ; flavour with any of the essences as desired; then mix in carefully 1 lb. Hungarian flour — it will be then about the con- sistency of queen's drops ; run them out of the savoy bag upon paper as queen's drops, and bake in a sharp oven ; if too stiff to flow from the bag, roll with pin, and cut out with fancy-shape cutters.
Ice Wafers.
Well beat 6 eggs, add 1 lb. sugar, 12 drops essence of vanilla, 3 pints milk, f lb. flour, and bake in usual way ; make the wafer irons hot, butter them, put the mixture and close the irons ; put on fire ; turn, when done, on other side.
Cream Slices*
Base : — 2 lb. flour, f lb. butter, 1 lb. sugar, 6 eggs, £ oz. baking powder, 6 drops essence of lemon ; rub fritter and sugar together, and mix tne whole into a short, dry dough ; roll £ inch thick, cut into strips of 3 inches wide, and bake in good heat — not hard. Then prepare a meringue, by whipping to a stiff snow 18 whites of eggs ; add while whipping, a sprinkle at a time, 2 lbs. sugar ; when stiff, take the baked strips of sweet paste, spread them with preserve, and then lay on them the meringue, and with a knife scoop it up each side to a point ; let it be 2 inches thick in the middle, starting from nothing at the sides. Sprinkle with cocoanut (cut fine), dust with castor sugar, and put into oven to brown a minute or two ; when brown, cut in 1 inch slices with a knife dipped in water.
Chocolate Dessert Biscuits-
i lb. sugar, 6 ozs. ground almonds, 2 ozs. melted chocolate, 2 ozs. flour ; mix to a firm dough with whites of eggs, cut out
Digitized by