Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 quart of boiling water
- one quart of cold water
- half package of gelatine in one teacup of cold water
- one teacup of cold water
- three teacups of loaf sugar
- two lemons
- three eggs beaten to a froth
- three quarters of an hour
- half box of gelatine in one quart of cold water
- vinegar
Directions
MRS. CARPENTER.
Soak a half package of gelatine in one teacup of cold water for a half hour, add one quart of boiling water, three teacups of loaf sugar and the juice of two lemons. When nearly cold, add the whites of three eggs beaten to a froth. Beat constantly for three quarters of an hour; set on the ice and let it stand till fro- zen enough to cut with a knife.
MISS HATTIE ST0"\VE.
Dissolve a half box of gelatine in one quart of cold water; place it on the stove and let it just boil; strain through a cloth and add a little vinegar to make it tart, flavor with lemon. Serve with su- gar and cream.