Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Currant | 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
- three pints of water
- two cups of currant juice
- 1 gallon water
- 4 pounds sugar
- one quart
- five eggs
- 12 lemons
- 12 eggs
- half frozen add the whites
Directions
Grate, sweeten and freeze well-flavored apples, pears, peaches or quinces. Canned fruit may be mashed and prepared in the same way.
Ices and Ice Creams.
CURRANT ICE. — Mrs. H. G. Webster, Danville, III.
Boil clown three pints of water and a pound and a half of sugar to one quart; skim, add two cups of currant juice, and when partly frozen, add the whites of five eggs,
LEMON ICE, OR SHERBET,
1 gallon water, 4 pounds sugar,
Juice of 12 lemons, Whites of 12 eggs, beaten,
To the water and sugar (if boiled, when cold,) add the juice and the sliced rind of half the lemons; let stand an hour or two, then strain, freeze, and when half frozen add the whites.