Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sweet Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- half pint boiling water
- one cup of sugar
- one pint cream whipped stiff
- one cup powdered sugar
- one cup of cold water
- one cup of boiling water
- a pint of cold water then add half pint boiling water
- a pint of orange juice
- two lines half around the orange
- one half box gelatine in half a pint of cold water then add half pint boiling wa
- one lemon
- three eggs
- one half package gelatine
- two sweet oranges
- one orange
Directions
To make the baskets, mark two lines half around the orange for the handle. Cut on each side and take out the pulp, reserving it for the jelly. Make the jelly by dissolving one half box gelatine in half a pint of cold water then add half pint boiling water, a pint of orange juice, juice also of one lemon and one cup of sugar. Stir until the sugar is dissolved. Strain and pour in shallow pans
Digitized by
iJ8 ilARVEST FESTIVAL
to cool ; when cold cut in squares and pile in the baskets^-and heap whipped cream in the jelly. Trim the handles with fine green or place on green leaves.
OBANas TBIFLB.
One pint cream whipped stiff, yolks of three eggs, one cup powdered sugar, one half package gelatine, soaked in one cup of cold water, juice of two sweet oranges, grated rind of one orange, one cup of boiling water. Mix juice, rind, sugar and gelatine together. If the gelatine has not dissolved set all over the fire and stir until clear. Strain this, and add the beaten yolks ; heat quickly in a farina boiler. Set aside until cold and slightly stiff; then whip in the cream. Wet a mould, pour this in it and set on ice.