Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
170
Calories
7g
Protein
5g
Fat
20g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 gallon of jelly add four pounds of sugar
- three sticks of cinnamon
- three pints wine
- four pounds of sugar
- twelve lemons
- twelve eggs well beaten
- cinnamon
Directions
1
Cook the feet to a jelly, pour off the liquor, and put it to cool ; next day skim it carefully, and to one gallon of jelly add four pounds of sugar, the juice of twelve lemons and the sliced peel of two, the whites of twelve eggs well beaten, and the shells crushed, two or three sticks of cinnamon, three pints wine, a little brandy, if you wish it highly colored. Boil all together for some moments, then strain carefully through a flannel bag. — Mrs. J. P., Lexington.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive