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 |
|---|---|---|
| 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
- half pounds of loaf sugar
- a quart of boiling water on the gelatine
- four lemons
Directions
MISS. A. M. BELKNAP.
One ounce of gelatine, one and a half pounds of loaf sugar, four lemons. Grate the rind and squeeze the juice. Pour a quart of boiling water on the gelatine, and when dissolved, add the rest. Mix and strain it, and put in forms to cool. A little more gelatine is required in warm weather. If the lemons are not very good, add a little cream of tartar.
134 COOK BOOK OF THE NORTHWEST.