Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
115
Calories
7g
Protein
5g
Fat
5g
Carbs
What these numbers assume — 3 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 |
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 quart hard jelly
- one pint wine
- four lemons
- eight eggs beaten light
Directions
1
One quart hard jelly, one pint wine, half a pound loaf sugar, though brown sugar will do as well, the juice of four lemons, whites of six or eight eggs beaten light. Stir all together until it boils. Strain through a bag ; drop in lemon peel cut fine.
2
124 DESSERTS.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive