Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Water | not in our table | 0 |
| Brandy | 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 1/2 gallons of water allow the pulp of 50 lemons
- 1 quart of boiling water
- 1 1/2 pint of boiling water
- 1/2 pint of sherry
- 2 1/2 pints of lemonade
- 8 tablespoonfuls of milk
- a quart of boiling water
- 50 lemons
- 16 lbs
- 1 bottle of brandy
- two lemons
- 3 large
- 4 small ones
- 4 lemons
- 4 eggs
- 2 lettuces
- 5 persons
- 2 leverets
- 6 persons
- 3 eggs
Directions
_Ingredients._—To 4½ gallons of water allow the pulp of 50 lemons, the rind of 25, 16 lbs. of loaf sugar, ½ oz. of isinglass, 1 bottle of brandy. _Mode._—Peel and slice the lemons, but use only the rind of 25 of them, and put them into the cold water. Let it stand 8 or 9 days, squeezing the lemons well every day; then strain the water off and put it into a cask with the sugar. Let it work some time, and when it has ceased working, put in the isinglass. Stop the cask down; in about six months put in the brandy and bottle the wine off. _Seasonable._—The best time to make this is in January or February, when lemons are best and cheapest.
_Ingredients._—The rind of two lemons, the juice of 3 large or 4 small ones, ½ lb. of loaf sugar, 1 quart of boiling water. _Mode._—Rub some of the sugar, in lumps, on 2 of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it; a little sherry mixed with it, also, makes this beverage much nicer. _Average cost_, 6_d._ per quart.
LEMONADE, Nourishing.
_Ingredients._—1½ pint of boiling water, the juice of 4 lemons, the rinds of 2, ½ pint of sherry, 4 eggs, 6 oz. of loaf sugar. _Mode._—Pare off the lemon-rind thinly, put it into a jug with the sugar, and pour over the boiling water. Let it cool, then strain it; add the wine, lemon-juice, and eggs, previously well beaten, and also strained, and the beverage will be ready for use. If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the flavour of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed. _Time._—Altogether 1 hour to make it. _Average cost_, 1_s._ 8_d._ _Sufficient_ to make 2½ pints of lemonade. _Seasonable_, at any time.
These form one of the principal ingredients to summer salads; they should be blanched, and be eaten young. They are seldom served in any other way, but may be stewed and sent to table in a good brown gravy flavoured with lemon-juice. In preparing them for a salad, carefully wash them free from dirt, pick off all the decayed and outer leaves, and dry them thoroughly by shaking them in a cloth. Cut off the stalks, and either halve or cut the lettuces into small pieces. The manner of cutting them up entirely depends on the salad for which they are intended. In France, the lettuces are sometimes merely wiped with a cloth and not washed, the cooks there declaring that the act of washing them injuriously affects the pleasant crispness of the plant: in this case scrupulous attention must be paid to each leaf, and the grit thoroughly wiped away. _Average cost_, when cheapest, 1_d._ each. _Sufficient._—Allow 2 lettuces for 4 or 5 persons. _Seasonable_ from March to the end of August, but may be had all the year.
LEVERET, to Dress a.
_Ingredients._—2 leverets, butter, flour. _Mode._—Leverets should be trussed in the same manner as a hare, but they do not require stuffing. Roast them before a clear fire, and keep them well basted all the time they are cooking. A few minutes before serving, dredge them lightly with flour, and froth them nicely. Serve with plain gravy in the dish, and send to table red-currant jelly with them. _Time._—½ to ¾ hour. _Average cost_, in full season, 4_s._ each. _Sufficient_ for 5 or 6 persons. _Seasonable_ from May to August, but cheapest in July and August.
LIAISON OF EGGS, for Thickening Sauces.
_Ingredients._—The yolks of 3 eggs, 8 tablespoonfuls of milk or cream. _Mode._—Beat up the yolks of the eggs, to which add the milk, and strain the whole through a hair-sieve. When the liaison is being added to the sauce it is intended to thicken, care must be exercised to keep stirring it during the whole time, or, otherwise, the eggs will curdle. It should only just simmer, but not boil.