Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1 teaspoonful cream of tartar 1 gill water rub icing sugar through sieve
- 1 gill water rub icing sugar through sieve
- 1 egg 1 lb
- 2 ozs
- half walnut on either side
Directions
1 lb. icing sugar 1 egg
1 lb. crystal sugar Flavouring and colouring
2 ozs. ground almonds 1 teaspoonful cream of tartar
1 gill water
Rub icing sugar through sieve; add almonds and egg, well beaten. Divide mixture into separate bowls and add flavouring and colouring. Knead until smooth ; roll into small balls and press a half walnut on either side. Place on buttered dish and leave for two hours. Boil together crystal sugar, cream of tartar and water for seven minutes. Lift off pan; drop sweets in very quickly and replace them on the dish till dry. Trim and place sweets in paper cases.