Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 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 |
| Salt | 1 tsp (6g) | 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 tablespoonful of lemon-juice
- a pinch of salt added
- 6 eggs
- 3 eggs
- 1/2 lemon
- 3 rounded tablespoonfuls of powdered sugar
- salt
Directions
Whites of 6 eggs. Yolks of 3 eggs. Grated zest of 1/2 lemon. 3 rounded tablespoonfuls of powdered sugar, sifted. 1 tablespoonful of lemon-juice.
Whip the whites of the eggs, with a pinch of salt added to them, to a very dry stiff froth. Beat to a cream the yolks and the sugar, then add the lemon. Fold in the beaten whites lightly (do not stir) and turn the mixture into a slightly oiled pudding-dish. If preferred, turn a part of it onto a flat dish, and with a knife shape it into a mound with a depression in the center. Put the rest into a pastry-bag, and press it out through a large tube, into lines and dots over the mound; sprinkle it with sugar and bake it in a very hot oven eight to ten minutes. Serve at once in the same dish in which it is baked (see souffles above). The flavor may be vanilla, or orange if preferred.