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
- 4 tablespoons of sugar
- 4 tablespoons hot water
- 2 tablespoons sugar
- 8 eggs
- 4 eggs
- 1 large lemon
Directions
% box gelatine, 1 qt. milk, 8 eggs, li/l> cups sugar; soak gela- tine 1^ hour in cold milk; put milk on to boil and when boiling stir in yolks of eggs well beaten; add sugar and gelatine; Avhen the custard begins to thicken take jt off and pour into a deep dish in which the whites have been beaten to a stiff froth; mix well to- gether and flavor to taste ; put in moulds and allow 4 hours to cool . This cream is much more easily made in winter than in summer.
Mrs. E. R. Pierce. LEMON CREAM.
Beat the yolks of 4 eggs with 4 tablespoons of sugar; add the juice and grated rind of 1 large lemon and 4 tablespoons hot water; cook, stirring constantly to prevent the least boiling, until it thick- ens ; then remove from fire and stir in the whites of 4 eggs, beaten very stiff, with 2 tablespoons sugar; serve very cold with lady fin- gers or any sweet wafer. Mrs. A. R. Taylor.