Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
125
Calories
0g
Protein
5g
Fat
14g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 cream add one large teacupful of sugar
- half tablespoonfuls of gelatine
- one large teacupful of sugar
- one coffee-cupful of wine put two
Directions
1
LUCY G. CAREY.
2
To one quart of cream add one large teacupful of sugar, and whip it to a froth ; to one coffee-cupful of wine put two and a half tablespoonfuls of gelatine. Put wine and gelatine on the
3
124 COOK BOOK OF THE NORTHWEST.
4
stove until the gelatine is dissolved. Sweeten this to taste (not too sweet). When cool strain and beat it well with the cream. Pour in molds, and set away to cool. Add flavoring if preferred.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive