Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
11g
Fat
17g
Carbs
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 |
| 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
- half cup of but- ter
- three cups of sugar
- one pint of cream
- four lemons
- eight eggs
Directions
1
The grated rind and juice of four lemons, half cup of but- ter, three cups of sugar, eight eggs, one pint of cream, cream together the butter and sugar, add the yolks, then the lemons, then the milk, lastly the whites beaten to a stiff froth; put in plates lined with puff paste, with no upper crust.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive