Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
90
Calories
7g
Protein
5g
Fat
4g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 lbs
- 4 lemons 4 ozs
- 4 ozs
- 4 eggs grate only the yellow part of the lemon rinds
Directions
1
6 lb. pears (nearly ripe) 1 lb. preserved ginger (full lb.) 4 lbs. sugar
2
Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft.
3
LEMON HONEY (For Sponges or Tarts).
4
1 lb. sugar Rind and juice of 4 lemons 4 ozs. butter 4 eggs
5
Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold.
By T. J. Edmonds Ltd. ·
Recipe sourced from
gutenberg