Estimated Nutrition (whole recipe, rough)
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 |
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 gallon of the jelly free from all grease
- two pounds white sugar
- a gallon of lisbon wine
- six lemons
Directions
One gallon of the jelly free from all grease, half a gallon of Lisbon wine, two pounds white sugar, six lemons, some sticks of cinnamon, a little mace, the whites of eighteen eggs beaten light, shells also put in. Mix all well. Boil a short
c <- -..<-> iii if tK-rrmorli a flannel baff
Wherever Cox's Gelatine is mentioned, in my book, I would suggest the use of Chalmers', as I consider it the best and cheapest on the market.
i i ; i • < 1.11-
in a saucepan, and let it boil a few minutes ; pour it into a flannel bag to strain. Repeat this till it is clear, cut lemon peel very small, and pour the jelly on hot.