|Lemon juice||1⁄4 Pint (4 Lemons)|
|Eggs||2 (Use Whites And Shells)|
Infuse the thinly cut lemon rinds, sugar and gelatine in the measured water until dissolved.
Add lemon juice, whites and crushed shells of the eggs and whisk steadily until boiling-point is almost reached.
Remove whisk and boil to the top of the pan.
Pour in the brandy and sherry without disturbing the foam "crust".
Boil again to the top of the pan.
Remove from the heat, cover, and leave to settle for 1 min.
Cool, remove froth, and mould in scalded individual moulds.
Serving size: Complete recipe
Calories 1742 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1812.2 mg75.5%
Total Carbohydrates 273 g91%
Dietary Fiber 0.48 g1.9%
Sugars 230.7 g
Protein 62 g123.2%
Vitamin A 10.2% Vitamin C 92%
Calcium 9.5% Iron 14%
*Based on a 2000 Calorie diet