Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- 2 tablespoonfuls brandy $ pint water 2 ozs
- 2 eggs j pint sherry 1 lemon 2 tablespoonfuls brandy $ pint water 2 ozs
- 1 lemon 2 tablespoonfuls brandy $ pint water 2 ozs
- 2 ozs
- 2 lemons i pint water cream
Directions
4 oz. isinglass or gelatine 2 eggs
J pint sherry 1 lemon
2 tablespoonfuls brandy $ pint water
2 ozs. sugar
Put gelatine, water, sugar, and rind and juice of lemon into white lined saucepan. Heat over the fire till gelatine dissolves, measure sherry and brandy into a bowl, beat up whites of eggs very stiffly. Add gelatine, etc., to wine, add yolks now.
J pint double cream Bind and juice of 2 lemons i pint water
4 oz. leaf gelatine 2 ozs. castor sugar J lb- mixed candied fruits
Dissolve the gelatine by warming it in the water; put the sugar into a pan with the juice of the lemons and the rind grated, dissolve the sugar by gently heating, and add this to the gelatine. Whip up the cream until stiff, add it to the gelatine, etc., stir occasion- ally until almost set, then stir in the fruits, which may be cut up, pour into a wetted mould until set. Dip in warm water and turn out. Miss Ganet, Larne.