Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- three tablespoons of silver drip
- one pound of sugar
- two pounds of sugar
- half pound of white sugar
- one lemon
- five eggs
- four eggs to a froth
- butter the size of an egg and the juice of one lemon
Directions
MRS. C. H. SWEENEY.
Three tablespoons of silver drip, one pound of sugar, butter the size of an egg and the juice of one lemon. Mix well before boil- ing; when done pour on buttered paper and cut into squares before it cools.
MRS. HENRY SCRIBNEK.
Beat the whites of five eggs with two pounds of sugar, and a little citric acid. Flavor with lemon and drop on buttered paper. 14
210 CONFECTIONERY,
MRS. C. B. WILLIS.
Beat the whites of four eggs to a froth; add the juice of one lemon or a little rose-water; sift and roll a half pound of white sugar and beat with the eggs; spread white paper on buttered tins; drop the mixture on the paper, a tablespoon at a time, and put them into an oven only moderately hot. When the tops be- come hard take them from the oven, have a solution of gum ara- ble, dip the lower sides of the cakes into it and join them to- gether.