Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- one-quarter cup cold water
- one pint cream
- one-third cup bar sugar
- one teaspoon vanilla
- one tablespoon wine
- one-quarter cup boiling water
- three pint moulds
- one-quarter box gelatine
- one dozen lady fingers
Directions
One-quarter box gelatine, one-quarter cup cold water, one pint cream, one dozen lady fingers, one-third cup bar sugar, one teaspoon vanilla, one tablespoon wine, one-quarter cup boiling water. Soak gelatine in the cold water till softened, chill the cream, line three pint moulds with lady fingers, or narrow slices of sponge cake with crust side out. Leave a little space between the slices and have the cake even at the top, whip the
WILLIAMS PUBLIC LIBRARY ASSOCIATION 137
cream and skim off into a granate pan, set in ice water, sift the sugar over the whipped cream, add vanilla and wine. Dissolve gelatine in the boiling water and strain through fine strainer over the whipped cream. Then stir (not beat) rapidly with bowl of spoon resting on bottom of pan. Turn the pan with the left hand while stirring with the right, then if it feels lumpy lift the pan from the ice and place in warm water to melt the gelatine. Stir till the gelatine is well mixed with the cream, and when nearly stiff enough to drop, turn into the mould. Keep on ice and when ready to serve turn out and garnish the tops with jelly. — Boston School Cook Book.