Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- four ounces of butter
- one pound of sugar
- half pints of boiling water
- one ounce of isinglass soaked two
- a pint of cold water
- a gill of wine
- six eggs
- two lemons
- three lemons
Directions
Four ounces of butter, one pound of sugar, six eggs, the grated rind and juice of two lemons. Put all in a pan over a slow fire, gently stir- ring until it is as thick as cream ; then pour it into jars, cover, and keep in a dry place. Or, one pound of sugar, one and a half pints of boiling water, one ounce of isinglass soaked two or more hours in half a pint of cold water, half a gill of wine, the juice and grated rind of three lemons; pour the boiling water on the isinglass, stir it, and add the other ingredients ; then pour in molds wet in cold water.