Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- half cup cold water
- a pint of cream until one-half the quantity is left when skimmed off
- a pint of cream in double boiler
- half package gela- tine
- two oranges
- six oranges
- six eggs
Directions
Whip a pint of cream until one-half the quantity is left when skimmed off. Soak in half cup cold water ,half package gela- tine; grate over it rind of two oranges. Strain juice of six oranges, add a cupful sugar; now put half a pint of cream in double boiler, pour into it well beaten yolks of six eggs. Stir until it begins to thicken, then add gelatine, remove from fire, let stand two minutes, then add juice and sugar; beat all together until about the consistency of soft custard, and add the whipped cream. Mix well and turn into moulds to harden. To be served with sweetened cream. This is fine. — Mrs. James Kennedy, Williams, Ariz.
130 THE ARIZONA COOK BOOK