Estimated Nutrition (whole recipe, rough)
Counts 3 of 7 ingredients — the other 4 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 |
| Strawberry | 1 cup (152g) | 49 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
| Icing | not in our table | 0 |
| Syrup | 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 cup granulated sugar 1/3 cup water white of 1 egg 1/2 teaspn
- 1/3 cup water white of 1 egg 1/2 teaspn
- 2 drops of rose in place of strawberry
- 1 egg 1/2 teaspn
- 1/2 teaspn
- 1 teaspn
- half beaten will make the icing more creamy
- 3 whites may be used
- one writes that she turns her syrup on to a platter
- one combination of flavors is
- 1/4 teaspn
Directions
1 cup granulated sugar ⅓ cup water white of 1 egg ½ teaspn. vanilla, or the proper proportion of any desired flavoring
Stir sugar and water together over the fire until sugar is dissolved, then boil without stirring until the syrup will spin in threads when dropped from the tines of a fork, or until a hard ball is formed when dropped into cold water. Pour slowly over the stiffly-beaten white of egg, beating briskly, until stiff enough to spread. If the icing gets too stiff, set over hot water or thin with a trifle of lemon or other fruit juice, or hot water. ½-1 teaspn. of lemon juice added to the white of egg when about half beaten will make the icing more creamy. Some beat the white of egg slightly, only.
2 or 3 whites may be used with this quantity of syrup. One writes that she turns her syrup on to a platter and allows it to become perfectly cold before beating in the eggs, and she thinks it is much smoother and nicer.
One combination of flavors is, ¼ teaspn. each vanilla, orange and strawberry, or 1 or 2 drops of rose in place of strawberry.
Bro. Cornforth’s directions are excellent: “Boil the sugar and water till it threads well, not just till it begins to thread; then set the dish off the stove and cover tight while you beat the whites stiff; then pour the hot syrup in a small stream into the whites, beating continuously; beat till it becomes cool enough to spread on the cake.”