Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
139
Calories
7g
Protein
5g
Fat
17g
Carbs
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
- 3 cups sugar
- a cup of boiling water over
- 4 lemons
- 2 lemons
- half frozen add beaten whites of 3 eggs
- 3 eggs
Directions
1
3 cups sugar, 4 lemons, V+ box gelatine, i quart water. Boil sugar and water together, let it cool. Dissolve gelatine in a little cold water, then pour a cup of boiling water over it. Grate the rind of 2 lemons. Freeze same as ice cream. When half frozen add beaten whites of 3 eggs.
2
MRS. C. D. BARDWELL.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive