Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
11g
Fat
17g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- four ounces of fine sugar
- a pint of thick sweet cream
- two eggs well beaten
- one lemon
Directions
1
Take a pint of thick sweet cream, and put to it the yolks of two eggs well beaten, four ounces of fine sugar, and thin rind of one lemon ; boil it up ; then stir it till almost cold ; put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive