Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Brandy | 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
- 1 pint cold water j lb
- 2 whole eg^s £ pint sherry 1 tablespoon ful brandy rind of 1 lemon juice of £
- 1 tablespoon ful brandy rind of 1 lemon juice of £ lemon dissolve the gelatine
- 1 lemon juice of £ lemon dissolve the gelatine in £ pint water
- lemon juice
Directions
£ oz. isinglass
1 pint cold water J lb. sn~ar
2 whole eg^s
£ pint sherry 1 tablespoon ful brandy Rind of 1 lemon Juice of £ lemon
Dissolve the gelatine in £ pint water; add lemon-rind and sugar; 6tir till gelatine is dissolved ; separate the yolks of eggs from the whites ; beat the whites to stiff froth ; strain gelatine into a bowl ; add lemon juice, sherry, brandy, and yolks of eggs. Whisk till thick and creamy ; then add whites and whisk till it stands alone.