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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 cups of sugar
- a cup of cold water one-half hour then add the boiling water
- 3 lemons
- 4 eggs
Directions
^ box gelatine, i pint boiling water, 3 lemons (juice only) 2 cups of sugar, 4 eggs (whites). Soak gelatine in a cup of cold water one-half hour then add the boiling water, the juice of the lemons, the sugar strain and set awa}^ to cool. When it begins to cool beat with an Q.gg beater until quite stiff, then add the beaten whites of the eggs. Put in a uiould to cool. When cool turn into dish. Serve with boiled custard, made with yolks of the eggs.
MRS. E. B. DICKINvSON.