Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
192
Calories
7g
Protein
17g
Fat
4g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- a pound of butter
- eight eggs very light
- two lemons
Directions
1
Beat eight eggs very light, whites and yolks separately, half a pound of butter, half a pound sugar. Cream butter and sugar together. Stir this gradually into the eggs. Add the juice of two lemons, and the grated rind if desired.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive