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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one gallon of water
- a pint of wine
- a pound of loaf sugar
- two calf's feet
- one quart
- six eggs well beaten
- four lemons
Directions
Take two calf's feet and add to them one gallon of water, which reduce by boiling to one quart. Strain it, and when cold, skim the fat entirely off. Add to this the whites of six eggs well beaten, a pint of wine, and half a pound of loaf sugar; add the juice of four lemons, and let them be well mixed. Boil the whole for a few moments, stirring constantly, and then pass it through a flannel strainer. This forms a ver}^ nutritious article of diet for the sick and convalescent. The wine may be omitted or added to at option.