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 |
| Gelatin | 1 envelope (7g) | 23 |
| 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
- 1 tablespoon granulated gelatin soaked in ^ cup cold water
- 1 cup boiling water
- 1 cup sugar
- 3 eggs
- lemon juice
Directions
Mrs. Thomas Ewing.
1 tablespoon granulated gelatin soaked in ^ cup cold water and dissolved in 1 cup boiling water ; 1 cup sugar, and \ cup lemon juice; mix, strain, and set aside to cool; stir occasionally and when quite thick, beat with a wire spoon till frothy; add the stiff whites of 3 eggs, and beat until stiff enough to hold its shape. Mould, and serve on a dish with boiled custard around it.