Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 tablespoonfuls lemon juice
- 1 cup peach juice
- one cup of heavy cream
- three eggs
- half peaches
Directions
tablespoonful granulated gelatine, cup cold water, cup boiling water, cup sugar.
2 tablespoonfuls lemon juice.
1 cup peach juice.
Whites of three eggs, or one
cup of heavy cream,
Soften the gelatine in cold water, dissolve in hot water, add the sugar, lemon and peach juice, strain. When it begins to thicken, fold in the stiffly beaten whites or the whipped cream. Line a mould with half peaches, hold them in place with a little of the jelly. When they are firm, gently pour in the char- lotte, garnish with whipped cream and peaches.