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
- eight drops of strong essence of lemon
- a pound of sifted flour
- four eggs
Directions
Take four eggs, and separate the whites from the yolks. Beat the whites by themselves, to a stiff froth; then add gradually the yolks, and beat them both together for a long time. Next add by degrees half a pound of the finest loaf-sugar, powdered and sifted, beating it in very hard; and eight drops of strong essence of lemon. Lastly, stir in a quarter of a pound of sifted flour, a little at a time. Stir the whole very hard, and then with a spoon lay it on sheets of white paper, forming it into thin cakes of an oblong or oval shape. Take care not to place them too close to each other, lest they run. Grate loaf-sugar over the top of each, to assist in keeping them in shape. Have the oven quite ready to put them in immediately. It should be rather brisk. They will bake in a few minutes, and should be but slightly coloured.