Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- two pounds of sugar
- one pint of wine
- one pint of cold water
- one quart of boiling water
- a handful of stick cinnamon
- a quart of boil- ing water
- one package of gelatine
- two lemons
- one tea-spoonful of ground
- cinnamon
Directions
Two pounds of sugar, one pint of wine, one pint of cold water, one package of gelatine, juice of two lemons, grated rind of one, one quart of boiling water, one tea-spoonful of ground or a handful of stick cinnamon. Soak the gelatine in cold wa- ter ; add sugar, lemons and cinnamon ; pour on a quart of boil- ing water, and stir until the gelatine is perfectly dissolved. Put the wine in, and strain through a flannel bag. Wet the moulds with cold water and set away to cool.