Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 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 cupful of sugar
- one-third cupful of cold water
- one-third cupful of boiling water
- one pint of whipped cream
- one-half pound of figs
- one-third box of gelatine
- one egg
- one orange
- one juice of half a lemon
- one-third cupfuls
- lemon juice
Directions
One-third box of gelatine, One cupful of sugar,
One-third cupful of cold water, White of one egg,
One-third cupful of boiling water, One pint of whipped cream,
Juice of one orange with water One-half pound of figs,
enough added to make one Juice of half a lemon.
and one-third cupfuls,
Cover the gelatine with cold water and let stand until soft; cook the sugar and hot water to a syrup ; pour the boiling syrup over the gelatine and stir until dissolved ; strain and cool ; whip the egg ; add cream to egg and stand the bowl in a pan of ice wrater ; add the gelatine mixture and stir until it thickens; chop the figs and cover with the lemon juice ; let stand while making the pudding ; add figs to the pudding, and let stand on the ice until thickened.