Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
61
Calories
0g
Protein
0g
Fat
16g
Carbs
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 pint of cold water
- two pounds of white sugar
- one package of cox's gelatine
- six lemons sliced
- one quart of boiling water
Directions
1
MRS. J. B. STEWART.
2
Take one package of Cox's gelatine, six lemons sliced, one pint of cold water, let them stand one hour, then add two pounds of white sugar and one quart of boiling water. Stir till well dis- solved and pour into molds previously wet with a little cold
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive