Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 6 eggs
- 1/2 their weight of sifted flour
- 1 lemon
- 2 lemons
- lemon juice
Directions
_Contributed by Mrs. George D. Fowle, Phila., Pa._
Take 6 eggs, and their whole weight, in powdered sugar. Break them, and keep yolks and whites apart. Take ½ their weight of sifted flour, the juice and grated rind of 1 lemon, unless a stronger flavor is desired, then use 2 lemons. Beat the yolks and sugar together, until very light. Beat the whites until they are so light and dry, that you can turn the dish upside down.
Add the lemon juice to the yolks and sugar, then half the flour, and ⅔ of the whites of the eggs. Put them with the yolks and sugar, in a bowl, and mix all together with a wooden spoon. Then add more flour, but do not use all the flour, if the batter is thick, for if too thick, it will make the sponge solid.
The batter must drop evenly from the spoon. Then stir in lightly, on the top, the rest of the whites of the eggs, to make a light crust. Bake in a moderate oven twenty or twenty-five minutes. Grease the pans thickly with butter, as it makes the crust crisp. If the oven is too hot, the cake will puff up, and become dry and brown, and the crust will not form. The success depends upon the mixing and baking.