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Suggest a better descriptionWhip the egg whites until they are stiff. Beat in gradually 1/4 cup sugar. Scald the milk. Drop the meringue mixture from a tablespoon in rounds onto the milk. Poach them gently, without letting the milk boil, for about 4 minutes, turing them once. Lift them out carefully with a skimmer onto a towel. Scald the milk in the top of a double boiler. Stir in slowly the egg yolks, 1/4 cup sugar and salt. Place the custard over (not in) boiling water. Stir it constantly until it begins to thicken. As it cools, beat to release the steam. Add before chilling thoroughly the vanilla extract. Cool the custard. Place the meringues on top. Chill. Place the custard in a pan of ice water and put the whole into a hot oven just long enough to brown the tips of the meringue. Serve. Posted to MM-Recipes Digest V4 #155 by eabausch@primenet.com (Eric A. Bausch) on Jun 4, 1997
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 | ||
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Calories: 363 | ||
Calories from Fat: 39 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 161.1mg | 50 % | |
Sodium 65.2mg | 2 % | |
Potassium 101.4mg | 3 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 76.9g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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