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 pints of boiling water
- 4 eggs
- 4 lemons
- 1 lemon
Directions
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One pt. good sherry or Madeira, 1 lb. sugar, whites and shells of 4 eggs, 2 oz. isinglass, juice of 4 lemons, rind of 1 lemon. Last of all add 3 pints of boiling water, and let it come to a boil. When it does so, boil for 15 minutes, take out the egg shells and strain through a thick woolen jelly bag until clear. Pour in moulds and put away to cool.