Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
90
Calories
7g
Protein
5g
Fat
4g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- a pint of water one third of a box of cox's gelatine
- one third of a box of cox's gelatine
- three eggs
- one lemon
Directions
1
MRS. R. F. BOWER.
2
Dissolve in a pint of water one third of a box of Cox's gelatine. When cool, add the whites of three eggs, a large coffee-cup of sugar, the juice of one lemon. Flavor with rose or vanilla, and beat until light, and stir on the ice till it congeals. To be eaten with cream.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive