Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| 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-half pint of cold water
- one pint of boiling water
- two cups of sugar
- one box of gelatine dissolved in one-half pint of cold water
- three lemons
- three bananas sliced
- six custard nuts cut in thin slices
- five figs
- eight sugar 90 exchange cook book
- 90 exchange cook book
Directions
To one box of gelatine dissolved in one-half pint of cold water, add one pint of boiling water, two cups of sugar, and the juice of three lemons, oranges in layers, three bananas sliced, six custard nuts cut in thin slices, five figs, eight sugar
90 Exchange Cook Book.
dates (or plain). Strain the jelly over the fruit and cool. Serve with whipped cream. Can fix this to suit yourself. Put in any fruit you like, and cool in any form. — Mrti. H. G. Post.