Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- 3/4 pint cold water 2 lemons whites of 2 eggs soak the isinglass
- 3/4 pint cold water
- 1/2 packet isinglass
- 5 ozs
- 2 lemons whites of 2 eggs soak the isinglass
- 2 eggs soak the isinglass
- two lemons thinly pared
- 2 lemons
- 2 eggs
Directions
½ packet isinglass or gelatine 5 ozs. loaf sugar ¾ pint cold water 2 lemons Whites of 2 eggs
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine.
EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.
Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.
(To make custard, see page 41).