Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
146
Calories
7g
Protein
6g
Fat
17g
Carbs
What these numbers assume — 4 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 |
| Almond | 1 almond (1.2g) | 7 |
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 tablespoon chopped almonds
- 1 cup sugar
- 4 yolks
- 2 whites of eggs
- 2 whites
- lemon peel
Directions
1
Mrs. Ralph Wilson.
2
Line a (?celT plate with rich paste ; cover with a thick layer of preserves, sprinkle with 1 tablespoon chopped almonds, and half as much chopped, candied lemon peel. Beat separately 4 yolks and 2 whites of eggs, add 1 cup sugar, and h cup butter melted, and pour all over the preserves. Bake in a moderate oven, and cover with a meringue of the other 2 whites and sugar. Brown.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive