Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| 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 teaspoon of butter
- one-half cup of sugar
- one cup of sugar
- one tablespoonful butter
- one tablespoonful corn starch
- three tablespoonfuls of sugar
- one large lemon
- three eggs
- one heaping teaspoon of flour
- one-half glass brandy
- one egg
- one lemon
- one teacupful of boiling water
- one large spoonful of butter
- one small cup of sugar
- two open tins of paste
- lemon juice
- lemon peel
Directions
1. One large lemon, one teaspoon of butter (heaping) ; one and one-half cup of sugar, three eggs, one heaping teaspoon of flour, one-half glass brandy. Grate the yellow part of the rind and squeeze the juice of the lemon; beat the bitter and sugar to a cream with the yolks of the eggs; then stir in the grated rind and juice, flour and brandy; lastly whip and stir in the whites. Bake with an under crust.
2. One cup of sugar, one tablespoonful butter, one egg, one lemon, juice and rind, one teacupful of boiling water, and one tablespoonful corn starch. Dissolve the corn starch in a little cold water, then stir it into the boiling water; cream the butter and sugar, then pour over them the hot mixture; cool, add the lemon juice, rind and beaten egg; bake with or without upper crust.
3. Three eggs, one large spoonful of butter, one small cup of sugar, juice and rind of a lemon. Beat the butter and sugar until like cream, beat the yolks and whites of the eggs separately, grate the lemon peel and strain the juice, add the yolks and lemon to the butter and sugar, and mix well. Then bake in two open tins of paste. Beat the whites toa stiff meringue, with three tablespoonfuls of sugar and a few drops of rose water. When the pies are done spread the meringue over and return to the oven for five minutes.