Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Redcurrant | 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 1/2 pt Milk
- 1 Strip lemon peel
- 1/2 oz Prepared dried carrageen *
- 1 tb Sugar
- 1 Egg
- 2 Sticks rhubarb **
- 4 tb Rosehip or redcurrant jelly
Directions
Bring the milk to the boil with the lemon rind.
Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon.
Add sugar.
Allow the mixture to cool until it is at blood temperature (100 F, 40 C).
Whisk the egg till frothy and then whisk in the warm milk until smooth.
Pour the mixture through a sieve into a cold-wetted ring-mould.
Then put it in the fridge to set - it will only take about 1/2 hour.
Run hot water over the outside of the mould and turn out the jelly.
Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.
Category:Rhubarb Jam Recipes
Category:Rhubarb Recipes