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
- four ounces of cooper's gelatine
- three pints of water
- one pound of sugar
- two lemons
Directions
1
MRS. M. ANDREWS.
2
Four ounces of Cooper's gelatine, three pints of water, two lemons, juice and peel, one pound of sugar, and cinnamon.
3
FRUITS, JELLIES, PRESERVES. 223
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive