Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Bread | 1 slice (30g) white | 79 |
| 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 |
| Coffee | 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
- 1 cup sugar
- 3 tablespoons lemon juice
- 1 cup boiling water
- 2 cups freshly made coffee
- 1 cup sugar lightly into the yolks
- 2 cups dried bread crumbs in 1 large cup milk
- 1 cup chopped beef suet
- 10 eggs separately
- 6 eggs 1 cup sugar
- 2 lemons
- 1 large cup milk
- 4 eggs beaten well
- 1 lemon
- 1 tal
- lemon juice
Directions
Soak I box gelatin in cold water J hour ; pour over it 2^ cups boiling water; when dissolved, strain and add it to 1 cup sugar and i cup lemon juice. Pour into a mould and chill.
Orange Jelly is made like lemon jelly using only li- cups boil- ing water, the same quantity orange juice and 3 tablespoons lemon juice. Orange wine makes a pleasantly flavored jelly.
Coffee Jelly is made in the same way, using 1 cup boiling water, 2 cups freshly made coffee, and only i cup sugar. Serve with cream, plain or whipped.
LEMON PUDDING, NO. L
Beat the whites and yolks of 10 eggs separately; stir 1 cup sugar lightly into the yolks and add the grated yellow rind of half a lemon and also the juice and pulp of the whole; add the other half of the grated rind to the stiffly beaten whites, and mix all together, beating very thoroughly. Bake in a pudding dish about J hour.
LEMON PUDDING, NO. 2.
Miss M. E. Donohoe.
Stir into the beaten yolks of 6 eggs 1 cup sugar, | cup water, and the juice and grated rind of 2 lemons. .Soften in warm water () crackers, lay in the bottom of a baking dish, pour the custard over them and bake till firm. Beat whites of egg to a froth, add ti tablespoons sugar, and beat. When custard is done spread with the frosting and brown in the oven.
LEMON PUDDING, NO. 3.
Mrs. Rosanna Campbell.
Soak 2 cups dried bread crumbs in 1 large cup milk : add 1 cup chopped beef suet, 4 eggs beaten well with 1 cup sugar, the juice and grated rind of 1 lemon, and lastly -1 tal)lespoons flour. Mix gently into a stiff batter. Boil 3 hours in a Inittered mould, and serve hot with a hot sauce of any kind.
170 OLD COUNTRY RECIPES AND NEW.