Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 4 pint boiling water 14 ozs
- 1 wineglassful sherry put all together in a jug
- 14 ozs
- 1 lemon juice 1 egg 1 lemon rind
- 1 egg 1 lemon rind
- 1 lemon rind
- lemon juice
- lemon rind
Directions
4 pint boiling water 14 ozs. sugar
1 lemon juice 1 egg
1 lemon rind (cut thinly) 1 wineglassful sherry
Put all together in a jug, and let it stand for a few minutes to extract flavour ; beat the egg very well and strain; add the sherry to boiling water, and add very slowly to egg, strain, and allow to cool. If bottled, keeps 3 days.