Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
100
Calories
0g
Protein
5g
Fat
13g
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 |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 cox's gelatine
- half pints of boiling water
- one quart of rich cream
- one box of cox's gelatine
- two teacupsful of sugar
Directions
1
Pour one pint of cold water over one box of Cox's gelatine and let it stand one hour. Then add one and a half pints of boiling water and two teacupsful of sugar. When nearly cold flavor it with vanilla. Churn up one quart of rich cream and beat the froth into the jelly when almost cold.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive