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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 cup of sugar
- a pint of cold water
- a pint of boiling water
- half box of gelatine put a pint of cold water
- three eggs beaten light
Directions
MRS. F. M. MILLS.
To a half box of gelatine put a pint of cold water and let it stand an hour; then add a pint of boiling water and one cup of sugar; let it cook until it will jelly; then stir in slowly the yolks of three eggs beaten light and flavor with tartaric acid to the taste. Take from the stove, stir in the whites of the eggs beaten to a stiff froth, flavor with vanilla and pour into molds.