Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one quart of milk to about 100° f
- two teaspoonfuls of benger's essence of rennet
- a piece of muslin
- 2 eggs
- 5 sheets gelatine
- 3 lemons
- lemon juice
Directions
2 eggs. 5 sheets gelatine.
3 lemons. J pint whipped cream.
i lb. sugar.
Put yolks of eggs and lemon-juice into a saucepan (with a little peel) to boil ; when cool add whipped cream and gelatine ; whip white of eggs and mix gently ; put into mould.
Mrs. Dr. Evans.
TO MAKE CURDS FOR CHEESECAKES, Etc.
Heat one quart of milk to about 100° F. (more than luke- warm), add two teaspoonfuls of Benger’s Essence of Rennet. When cold and set break it up with a fork, and strain it through a piece of muslin or cheesecloth placed on a sieve. Allow it to drain for about two hours, till the curd is quite dry. The whey may be sweetened and flavoured with lemon juice, and used as a drink for invalids.