Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 ounce of gelatine
- one pound of sugar
- two twelve large peaches
- one pint of water
- three lemons
- one fourth of the peaches
Directions
Dissolve in sufficient water one ounce of gelatine ; strain it. Cut in two twelve large peaches. Make a sirup of one pound of sugar and one pint of water. Boil in it peaches and kernels gently for fifteen minutes. Take out the fruit, boil the sirup ten minutes longer ; add the juice of three lemons, and the gelatine. Fill a pyramid mold part full of jelly. When set, put in one fourth of the peaches ; place on ice to harden ; add more jelly, harden, more fruit, and so on until full.