Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Brandy | 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
- 2 ounces of gelatine
- 2 pints of hot water
- 1 pint of brandy
- 2 pints of sherry
- one pint of hot water over the gelatine
- 6 lemons
- 2 lemons
- 4 eggs
- lemon juice
- cinnamon
Directions
2 ounces of gelatine (Cox) ; 2 pints of hot water ; 6 lemons; ^ lb. of cut-loaf sugar;
Rinds of 2 lemons (grated) ; 1 pint of brandy; 2 pints of sherry; Handful of raisins;
Whites of 4 eggs; Handful of cinnamon
Shells of 4 eggs; bark.
Pour one pint of hot water over the gelatine and let dissolve ten minutes; squeeze the lemon juice over the sugar and add the grated rind. Add one more pint of hot water to gelatine; pour all together, throw in cinnamon and raisins; add brandy and sherry wine. Beat the eggs and crush the shells and add to mixture. Place over a brisk fire and boil until a clear spot ap- pears in the center. Do not stir, but avoid allowing it to stick to bottom of kettle. Set off the fire for a few minutes; drip through flannel bag twice.