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 |
| 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
- four ounces isinglass in a pint of water
- one pint white wine
- a pint of water
- a pint of wine
- six lemons
- 29 half a pint of wine
- eight eggs
Directions
Dissolve four ounces isinglass in a pint of water with a little cinnamon, and the juice of six lemons, the rind of two, and
DESSERTS. 1 29
half a pint of wine. Set all to boil. Have ready the whites of eight eggs, well beaten, and the yolks of two ; add to these one pint white wine. When well beaten together, strain the isinglass and pour the eggs and wine to it, straining them also ; sweeten to taste ; boil it as you do custard, about five minutes, and put it in moulds.