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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 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 ounce of gelatine in one pint of cold water
- one pint of boiling water
- one pound of sugar
- one pint of cold water
- six eggs
- four lemons
- nutmeg
Directions
Dissolve one ounce of gelatine in one pint of cold water. Beat up the whites of six eggs, and after the gelatine has thoroughly dissolved pour on it one pint of boiling water, then stir in one pound of sugar, and the juice of four lemons. Beat all together and continue beating until it begins to thicken, then pour into a bowl. Serve with sweetened cream flavored with wine and nutmeg.
Cover the bottom of the dish with Naples biscuit cut in slices, soak them with wine ; have a good boiled custard and pour it over. When cold put whipped cream on top.
128 DESSERTS.