Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Stew | 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
- 1 tablespoonful lemon whites of 2 eggs juice stew the peaches
- 1 cupful peaches 1 cupful sugar vs cupful gelatine 1 tablespoonful lemon whi
- 1 cupful sugar vs cupful gelatine 1 tablespoonful lemon whites of 2 eggs jui
- 2 eggs juice stew the peaches
- lemon juice
Directions
1 cupful peaches 1 cupful sugar
Vs cupful gelatine 1 tablespoonful lemon
Whites of 2 eggs juice
Stew the peaches and sugar until the peaches can be mashed smooth, add the lemon juice and gelatine (previously dissolved) and beat until nearl3^ cold. Add the well frothed whites of the eggs and beat thoroughly. Pour into a mould and set on ice for 2 hours. Serve with cream. Apples can be substituted for peaches. H. Lizzie Pearl.