Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 1 pint brown sugar
- 1 tablespoon ground cinnamon
- 1 wineglass of brandy
- 5 eggs
- 1 lemon
- twelve well beaten eggs
- lemon juice
Directions
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
A saltspoon of salt must be added; 5 eggs, a coffee cup of sugar, half the weight of the eggs in flour, the grated rind of 1 lemon, and a large half of the juice. Beat the whites to a stiff froth. Rub with a spoon the yolks and sugar together, the rind of the lemon having been grated into the sugar, before the whites are beaten, as they must not stand after they are brought to a stiff froth. Then add the whites and stir well, then the flour and stir only just enough to mix it in, then the lemon juice which must be ready. Put into a pan and bake 25 minutes.
THIS RECIPE WAS USED BY MRS. PIERRE SURGET (NEE CATHERINE HUBBARD, OF NATCHEZ, MISS., 1749).
_Contributed by Miss Louise Puquet du Bellet, Natchez, Miss._
Twelve well beaten eggs, 1 pint brown sugar, 1 tablespoon ground cinnamon, 1 wineglass of brandy or wine, and if desired a little pounded orange peel. Beat these well together, and sufficient flour to make a stiff dough. Roll thin, cut in squares or oblong, and with a sharp knife slit across. Fry in boiling lard.