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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- two ounces isinglass
- two quarts of cold water
- a stick of cinnamon
- three good sized lemons sliced
- four eggs
- five min- utes
Directions
Miss Ella L. Starr.
Three good sized lemons sliced, half a pound white sugar, two ounces isinglass or gelatine dissolved in two quarts of cold water, a stick of cinnamon and a little grated nutmeg. Beat the whites of three or four eggs, and when the gelatine is all dissolved, stir
192 THE BUCKEYE COOK BOOK.
them well with the other ingredients ; boil five min- utes, strain through a flannel jelly-bag into moulds and set on ice, or the eggs, cinnamon and nutmeg may be omitted.