Estimated Nutrition (whole recipe, rough)
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one tablespoon granulated gelatine softened in ^4 cup cold water
- 4 cup cold water
- 1 tablespoon lemon juice
- 2 pint cream whipped solid
- 1 egg
Directions
Mrs. E. G. Ruder.
One tablespoon granulated gelatine softened in ^4 cup cold water. Add to this j4 CUP hot milk, y2 cup sugar. When sugar and gelatine are entirely dissolved, strain into dish and set in cold water. Beat as it begins to thicken, and when light fold in the stiffly whipped white of 1 egg, 1 tablespoon lemon juice, a little of grated lemon rind, l/2 pint cream whipped solid. Serve in small glasses, chill, and sprinkle with chopped nuts.
Desserts. 1 75