Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
90
Calories
7g
Protein
5g
Fat
4g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- eight eggs beaten very light put twenty- four spoonsful of water
- four spoonsful of water
- two lemons
- one yolk of egg to color
Directions
1
To the whites of eight eggs beaten very light put twenty- four spoonsful of water, the juice of two lemons. Sweeten to taste. Add one yolk of egg to color it. Stir it gently on the fire till it is very hot, but do not let it boil. Strain it through a thin napkin and serve it in glasses.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive