Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 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 |
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 cups powdered sugar
- 1/2 box gelatine
- 4 eggs
- 3 lemons
- 4 eggs to a stiff froth
Directions
1/2 box gelatine, % cup cold water, 2 cups powdered sugar, 1 pt. boiling water, whites of 4 eggs, juice of 3 lemons ; souk gelatine in Yo cup of cold water until soft ; add juice of 3 lemons and 2 cups powdered sugar; add 1 pt. boiling water; stir until dissolved; strain and stand aside until cold and partly stiff; now stand in a basin of crushed ice or ice water and beat continually until the whole mass is? as white as snow; beat the w^hites of 4 eggs to a stiff froth and add to the mixture ; beat continuously for five minutes ; turn into fancy moulds and set away to harden. Mrs. Fletcher Parker.