Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
86
Calories
0g
Protein
0g
Fat
17g
Carbs
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
- three pints boiling water
- two pounds white sugar
- half pints wine
- one puit of cold water
- three lemons
Directions
1
Upon a box of gelatine pour one puit of cold water ; let it stand until dissolved ; then pour on three pints boiling water, two pounds white sugar, one and a half pints wine, juice of three lemons and rind of two. Strain through a flannel bag, — Mrs. J. P.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive