Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
127
Calories
6g
Protein
5g
Fat
13g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 teaspoons boiling water
- 4 eggs
- 8 level tea- spoons powdered sugar
Directions
1
Mrs. Hinckley Smith.
2
Separate 4 eggs. Beat whites stiff and fold in 8 level tea- spoons powdered sugar. Beat yolks and grated yellow rind and juice of lemon and 2 teaspoons boiling water. Cook in double cooker till thick like cream, then fold in the whites.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive