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 |
| Nutmeg | 1 tsp ground (2.2g) | 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 ounce of gelatine in one pint of water
- one pint of boiling water
- one pound of sugar
- one pint of water
- six eggs
- four lemons
- nutmeg
Directions
Dissolve one ounce of gelatine in one pint of water. Beat up the whites of six eggs, and after tlie gelatine has thoroughly
124 CUSTAED RECIPES.
dissolved, pour on it one pint of boiling water ; then stir in one pound of sugar and the juice of four lemons ; beat all together; continue beating until it begins to thicken ; then pour into a bowl ; afterward serve with sweetened cream, seasoned with wine and nutmeg. — Mrs. Dr. Powell, Louisville, Ky.