Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
139
Calories
7g
Protein
5g
Fat
17g
Carbs
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 |
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
- four pounds of white sugar
- four ounces of tartaric acid
- half ounces of essence of lemon
- six eggs beaten toa stiff froth
Directions
1
Make a syrup of four pounds of white sugar with fou. quarts of water; boil; when cold add four ounces of tartaric acid, one and a half ounces of essence of lemon, and the whites of six eggs beaten toa stiff froth ; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.
Recipe sourced from
internet_archive