Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
137
Calories
1g
Protein
6g
Fat
18g
Carbs
What these numbers assume — 4 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 |
| 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
- half ounce of gelatine
- half cups of wine
- one quart of thick cream
- a pound of sugar
- one lemon
- three quarters of a pound of sugar
Directions
1
MRS. CAREY.
2
One and a half ounce of gelatine ; pour over it one and a half cups of wine, and the juice and rind of one lemon. Let it stand one hour. Add three quarters of a pound of sugar, and place over the fire, stirring until all is dissolved. Strain it, and when cool, pour in one quart of thick cream, beating hard while pouring. Set to cool.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive