Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
241
Calories
7g
Protein
17g
Fat
17g
Carbs
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 ounces of butter
- three eggs to a stiff froth
- three tea-cupfuls white sugar
- four eggs
- four lemons
- two only
- three fourths of a cupful sugar
Directions
1
Beat whites of three eggs to a stiff froth, gradually add three tea-cupfuls white sugar; beat very hard ; then add grated choco- late according to taste. — Mrs. Jones.
2
LEMON JELLY. To put between cakes. Three ounces of butter, four eggs, four lemons; all the juice and the grated rind of two only, three fourths of a cupful sugar ; mix well together ; put in a pan and let it come to a boil ; be careful to stir all the while, or it may scorch. When cold, spread between cakes. — Miss Mattie Clay.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive