Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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 over one box of gelatine
- half pounds of crushed sugar
- one quart of boiling water
- one box of gelatine
- four houi-s
- two lemons
- one pint of wine
Directions
MRS. "W. H. KAY, RUSHVILLE, ILL.
Pour one pint of cold water over one box of gelatine; let it stand three or four houi-s, or over night; add to this one and a half pounds of crushed sugar, juice and the grated rind of two lemons, one quart of boiling water and one pint of wine (Sherry is best). Strain through flannel and set to cool, near or on ice in warm weather. If liked sweeter use a quarter of a pound more of sugar.