Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 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 |
| 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 gallon of boiling water poured over a dozen lemons
- three pounds of sugar
- a pint of cold water
- eight fresh
- two eggs beaten to a stiff froth
- two cans of pine-apple
- six lemons
- six eggs
- twelve eggs while freezing
Directions
Eight fresh, juicy lemons ; roll till well bruised, and squeeze out the juice; add enough white sugar to make a thick syrup, also, a pint of cold water. Let this come to a boil, then set away to cool; add water enough to make a good strong lemonade, then put into the freezer ; when nearly frozen, add the whites of two eggs beaten to a stiff froth ; stir well, and freeze till firm. — Miss Florence Short.
Two cans of pine-apple, six lemons, whites of six eggs, five "pints of water ; sugar to taste.
One gallon of boiling water poured over a dozen lemons, let stand till cold; then press all the juice into the water; add three pounds of sugar, and the whites of twelve eggs while freezing. — Miss Kate Spear&.