Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
594
Calories
20g
Protein
7g
Fat
112g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one tablespoonful of sugar to each egg yolk
- one spoonful at a time
- one-half teaspoonful of baking powder
- four eggs beaten separately
- lemon juice
Directions
1
Four eggs beaten separately, one tablespoonful of sugar to each egg yolk, beaten in one spoonful at a time, a few drops of lemon juice or lemon extract stirred in drop by drop, one-half teaspoonful of baking powder, add the well beaten whites of
2
312 THE ARIZONA COOK BOOK
3
eggs last. Bake ten or fifteen minutes in rather quick oven and serve immediately with plain cream or foamy sauce. — Mrs. Grosse, Albuquerque, New Mexico.
Recipe sourced from
internet_archive