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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | 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
- 1/2 cup lemon juice white of 1 large
- 1 1/2 cup sugar 5-7 good-sized stalks of mint 1/3 - 1/2 cup lemon juice white
- 7 good-sized stalks of mint 1/3 - 1/2 cup lemon juice white of 1 large
- 1 large
- 2 small eggs 1 1/2 tablespn
- 1 1/2 tablespn
- lemon juice
Directions
1 qt. water 1½ cup sugar 5-7 good-sized stalks of mint ⅓-½ cup lemon juice white of 1 large or 2 small eggs 1½ tablespn. powdered sugar scant ¼ oz. vegetable gelatine scant cup of water
Boil sugar and water and add to gelatine prepared with the scant cup of water. When cool, add stirring, the lemon juice and fine cut or chopped mint. Stir in freezer 15 m. Add whites of eggs beaten with powdered sugar as in grape sherbet and finish freezing. Ripen.