Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| 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
- 1 pound suu^ar
- 2 tablespoons gelatine
- 3 pts
- 1 lemon
- 1 orange
- 4 lemons
- 4 eggs
- half freeze
- 5 lemons mixed
- 3 eggs beaten to a stiff froth
- 10 lemons
- lemon juice
Directions
3 pts. water, V/o pts. sugar, rinds of 1 lemon and 1 orange, juice of 4 lemons and 1 orange; boil sugar, rinds and water together
2 1 2 THE WARREN COOK BOOK
twenty minutes ; strain and when cold, add the juices and whites of 4 eggs; freeze. Mrs. L. G. Noyes.
LEMON SHERBET NO. I.
Boil in 1 qt. milk rind of 1 lemon and 1 pound suu^ar ; when cool put in freezer and half freeze. Have ready the juice of 5 lemons mixed with a little sugar and the whites of 3 eggs beaten to a stiff froth ; add this mixture to the frozen milk in the freezer and freeze solid. Mrs. A. D. Wood.
LEMON SHERBET NO. II.
1% pts. sugar, 3 pts. water, juice of 10 lemons, 2 tablespoons gelatine ; boil the sugar, water and gelatine together twenty-five minutes ; add the lemon juice ; strain and freeze.
Miss Valentine.