Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 quart of rich cream
- 1 quart of crushed raspberries
- 1 pint of thick add % cup of powdered sugar
- 1 teaspoon vanilla
- 4 ounces crystallized ginger
- 2 cupfuls sugar
- 4 cupfuls boiling water
- one pint of triple cream whipped until stiff
- 1 teaspoonful of vanilla
- four lemons
- 2 lemons in thin parings
- 3 eggs beaten
- ginger
- lemon juice
Directions
One quart of rich cream, 1 quart of crushed raspberries. Sweeten and freeze.
CAFE PARFAIT. To 1 pint of thick add % cup of powdered sugar,* % cup very black coffee and 1 teaspoon vanilla. Whip the mixture and as the froth rises skim it off and place carefully on a skimmer. Continue to whip and skim until no more froth rises. Let stand in a very cold place for 15 minutes, then turn the froth into a solid mold with a tightly fitting cover. Pack in ice and salt for 3 or 4 hours before serving. /. W. G.
LEMON GINGER SHERBET. Four lemons, 4 ounces crystallized ginger, 2 cupfuls sugar, 4 cupfuls boiling water. Shave off peel from 2 lemons in thin parings ; also shave ginger in small pieces. Pour boiling water on them and let it steep 15 minutes. Squeeze lemons, add sugar and after removing parings add water and ginger to lemon juice and sugar. Stir until dissolved. When cold freeze as usual. Mrs. N. E. Johnson.
One pint of triple cream whipped until stiff, whites of 3 eggs beaten and add to cream, 1 teaspoonful of vanilla. Put in mold and freeze 4 hours. Serve with whipped cream and candied cherries put around it. Sweeten to taste. Miss J. A. Drake.