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 pint of sugar
- three pints of boiling water
- one quart of boiling water over
- one pint of boiling water over the sugar
- one-half gallon freezer
- four lemons
- two lemons
- one egg
Directions
Four lemons, one pint of sugar, three pints of boiling water, and white of an egg. Shave off peeling from two lemons (being careful not to get any of the white under oil cells) . Put parings in bowl and pour one quart of boiling water over them, cover and let stand until cold; then strain, squeezing to get all lemon oil out of parings, and add juice of the four lemons. Pour one pint of boiling water over the sugar and set on stove until all sugar is dissolved; add to the lemon water, and when ready to freeze, fold in the beaten white of one egg. This quan- tity is for one-half gallon freezer. — Mrs. Amaryn Gilbert.