Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
90
Calories
7g
Protein
5g
Fat
4g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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 quart of virginia claret
- 2 quarts of water
- eight lemons
- 2 grated
- 2 1/2 lbs
- 4 eggs beaten light
Directions
1
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
2
Eight lemons, rind of 2 grated, 2½ lbs. of sugar, 1 quart of Virginia Claret, 2 quarts of water. When about to freeze stir in the whites of 4 eggs beaten light.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg