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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- a gallon of water till it comes to a quart
- a pint of white wine
- a pound of loaf sugar
- four lemons
- eight eggs well beaten
Directions
Take two feet and boil them in a gallon of water till it comes to a quart. When it is cold skim off the fat, take up the jelly clean, and put it in a saucepan with a pint of white wine, half a pound of loaf sugar, the juice of four lemons, and the whites of eight eggs well beaten. Stir all together in a saucepan, and let it boil a few minutes ; pour it into a flannel bag to strain. Repeat this till it is clear, cut lemon peel very small, and pour the jelly on hot.