Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
61
Calories
0g
Protein
0g
Fat
16g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1 cup sugar
- 2 cupa boiling water
- lemon juice
Directions
1
cup cold water.
2
1 cup sugar.
3
% cup lemon juice.
4
2 cupa boiling water.
5
Soak the gelatine in cold water, dissolve with the boiling water, then add the sugar and lemon juice. When all is dissolved, strain and mould.
6
274 ROCKY MOUNTAIN COOK BOOK.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive