Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 tablespoon knox's granulated gelatine soak in one-half cup cold water
- one-half cup cold water
- one-half cup of hot water to gelatine
- a cup of sugar
- two eggs stiff
- six persons
Directions
Let one tablespoon Knox's granulated gelatine soak in one-half cup cold water for five minutes ; place in pan of hot water. Beat the whites of two eggs stiff and fold in two-thirds of a cup of sugar. Add one-half cup of hot water to gelatine and add to egg. Beat till stiff, divide and add pink coloring matter (found in Knox's package) and candied cherries to half, and whole pecans to the re- maining half, and turn into mold. Serve with cream or whipped cream. This makes enough for six persons.
P)EssiE McCumiber.