Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| 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 gelatin in one-fourth cup of cold water
- one cup grape juice
- half cup of sugar
- one-fourth cup of sugar
- two eggs until dry
Directions
Soften one tablespoon gelatin in one-fourth cup of cold water and dissolve by setting cup containing gelatin in dish of hot water. Add one cup grape juice, juice of half a lemon, and a generous half cup of sugar. Stir until sugar is dissolved, then set in ice water to become chilled. Beat the whites of two eggs until dry, and beat into the chilled gelatin. Beat with egg beater till mixture will hold its shape. Turn into glasses, lined with lady fingers, or thin narrow slices of sponge cake. Finish with whipped cream, candied violets and strips of an- gelica. Put cream on with star tube. — Mrs. Amaryn Gilbert.
White of an egg, beaten stiff ; scant one-fourth cup of sugar. Grease paper, draw circle on it. Drop meringue on paper with tablespoon. Bake in moderate oven until brown. When cool, cut tops off, fill with cherries, strawberries or cream. Put tops on. — Harriet Melrose.