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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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 cold water
- three cupfuls of boiling water
- one pint of sherry
- one pint of sugar
- one cupful of water five minutes
- one box of gelatine
- one lemon
- lemon juice
Directions
One box of gelatine, One cupful of cold water.
Three cupfuls of boiling water, One pint of sherry. One pint of sugar, Juice of one lemon.
Cover the gelatine with the cold water and let stand until softened ; add the boiling water and stir until dissolved; cook the sugar in one cupful of water five minutes ; strain the gelatine into the syrup ; add the wine and lemon juice ; strain through a napkin and set on ice for six or eight hours. Orange, lemon, grape, or any fruit jelly may be made in this way.