Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one-half pint cold water
- one-half pint of boiling water
- half cups powdered sugar
- half tablespoons com starch
- one-third box coxe's gelatine
- two good sized fresh lemons
- five eggs
Directions
Mrs. L. H. Smith, Kenwood.
One-third box Coxe's gelatine, soaked ten minutes in one-half pint cold water, and afterwards add one-half pint of boiling water, juice of two good sized fresh lemons, one and a half cups powdered sugar ; allow this to stand over a slow fire only a few moments ; then strain it through . a flannel bag into your pudding dish and set away to cool ; then make a smooth custard of the yolks of five eggs with one and a half tablespoons com starch ; sweeten to taste and cook it a few minutes in a tin pail, set in a kettle of boiling water, stirring all the while; when sufficiently cooked and partially cooled, flavor with vanilla extract, and when entirely cold, pour this custard over the jelly already in the dish, and beat to a stiff" froth the whites of the five eggs, adding a little sugar and pour over the top of the custard, and it is then ready to serve. This is con- sidered an excellent and delicate dessert, if properly and carefully made.