Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 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 |
| 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
- one teaspoon gelatine
- one tablespoon cold water
- two tablespoons boiling water
- two tablespoons sugar
- one teaspoon lemon juice
- one cup boiling water
- one cup sugar
- one-fourth cup lemon juice
- one egg
- one-fourth box knox's gelatine
- three eggs beaten stifif
Directions
Individual Proportions. — One teaspoon gelatine, one tablespoon cold water, two tablespoons boiling water, two tablespoons sugar, one teaspoon lemon juice, white of one egg.
Full Rule. — One-fourth box Knox's gelatine, one- fourth cup cold water, one cup boiling water, one cup sugar, one-fourth cup lemon juice, whites of three eggs beaten stifif. Soak the gelatine in cold water ten minutes, add boiling water, sugar and fruit juice, strain and cool ; when beginning to thicken add whites of eggs and beat with Dover beater until the mixture is almost firm. Pour into molds and chill. Sar.\h E. Griswold.