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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 pounds of fat
- a teaspoonful of sugar
- a gill of water to a yolk of egg makes it thick enough
- a stalk of thyme to every two pounds of fat
Directions
Mix well in a tumbler a yolk of egg and a teaspoonful of sugar; then add a few drops of orange-flower water (_eau de fleur d'oranger_); pour boiling water on the whole, little by little, stirring the while, and drink warm.
The quantity of water is according to taste.
A gill of water to a yolk of egg makes it thick enough.
It makes an excellent drink, to be taken just before retiring, for persons with cough.
Never buy lard ready made if you can help it, but take hog's fat, the part enveloping the kidneys, or leaf lard, and chop it fine, put it in a cast-iron or crockery kettle with a bay-leaf and a stalk of thyme to every two pounds of fat; set on a moderate fire, and as soon as it begins to melt, take the melted part out with a ladle, and put it in a stone jar or pot; be careful not to take any pieces of fat not yet melted. Continue that process till it is all melted.
The dry or hard part that remains at the bottom of the kettle when done is no good.
Lard made thus is as white as snow, and may be kept a long time.
When there is water in lard, it flies all over the fire; in that case, boil it a few minutes with a cover on the pan, and then use.