Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| 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
- one-half tablespoons granulated gelatine
- one-half cup sugar
- one cup apricot juice
- two cups whipping cream
- one-half lemon
- lemon juice
Directions
One and one-half tablespoons granulated gelatine, one- fourth cup cold water, one-half cup sugar, juice one-half lemon, one cup apricot juice or puree, two cups whipping cream. Soften the gelatine in the cold water and dis- solve by setting the dish over hot water. Add sugar and when dissolved add lemon juice. Strain into apricot juice, set in cold water and stir until the mixture begins to harden. Add the whipped cream and turn into a mould. Mrs. G. B. Van Dort.
104 BETHANY UNION COOK BOOK