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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Peppermint | 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 cup sugar
- four tablespoons of sugar
- two tablespoons of hot water
- two cups sugar
- two-thirds cup sugar
- one-half cup cold water
- one-third teaspoonful vanilla
- twelve sprigs mint in one pint water five minutes
- one pint cold water till soft
- one pint mint water juice
- half cups sugar
- four eggs
- two lemons
- quarter box of gela- tine soaked in a teacup of cold water
- six eggs
- three lemons
- five eggs
- one-third box gelatine
- one box gelatine in one pint cold water till soft
- four lemons
Directions
Four eggs, one cup sugar, two lemons, quarter box of gela- tine soaked in a teacup of cold water for an hour. Beat the yolks with four tablespoons of sugar, add the juice and grated rind of the lemons, two tablespoons of hot water, the balance of the sugar and place in a double boiler until it is like soft custard, adding the gelatine just before removing from the fire. When it is cold and begins to set, add the whites of the eggs beaten stiff, and whip all together until smooth. Wet a mold in cold water and pour in the mixture. Serve with cream or a soft custard. This is nice molded with wine jelly.
Mrs. W. H. Burnham, Orange. LEMON JELLY.
Six eggs, two cups sugar, three lemons. Beat eggs until light; add sugar, juice and grated rind of lemons. Boil until thick in a double boiler. Serve with meat.
Mrs. George Sinsabatjgh. MARSH MALLOW DESSERT.
The whites of five eggs, two-thirds cup sugar, one-third box gelatine, one-half cup cold water, one-third teaspoonful vanilla. Soak gelatine in cold water for ten minutes. Dis- solve over boiling water. Beat eggs until stiff, add sugar grad- ually, then beat in the dissolved gelatine. Flavor with va- nilla and cool in shallow pans. When ready to serve, cut into cubes and serve with plain or whipped cream.
Mrs. Frederick Gay. MINT JELLY.
Boil twelve sprigs mint in one pint water five minutes ; strain. Soak one box gelatine in one pint cold water till soft. Add the one pint mint water juice, four lemons, one and a half cups sUgar. Stir till gelatine is dissolved, then add one more pint hot water, enough green vegetable coloring — "chlorofol" — to tint green "to taste." Set on ice till hard. Garnish with egg whites cut in eighths, and sprays of mint.
Mrs. Thomas L. Foster.