Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
| Currant | 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 boiling water
- 2 lemons
- 3 eggs
- three spoons currant jelly
- three eggs
Directions
2 lemons, i^ cups sugar, i tablespoon cornstarch,
2 cups boiling water, 3 eggs, (yolks), butter size of a walnut Stir well together the lemons, sugar and cornstarch, add the water Cook and add the yolks of the eggs, also butter Pour into a baked crust spread with three spoons currant jelly. And cover with a meringue of three eggs.
SARAH McHUGH.