Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
| Coffee | 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 cups of sugar
- one pint of water
- one quart of boiling water
- one half pint water
- half cup of white sugar
- one half pint boiling water
- half pint of sherry wine
- one pint of sugar
- one pint of strong coffee
- one half pint cold water
- one half pint of cold water ten minutes
- one half pint of boiling water
- one cup of sugar
- a pint of cold water
- a pint of boiling water
- one box of gelatine
- four good sized lemons
- two lemons
- one box ef gelatine
Directions
One box of gelatine, juice of four good sized lemons, two cups of sugar, one pint of water. Soak the gelatine one hour, then pour on one quart of boiling water and let stand until all dissolved. If wine is used soak in one half pint water. Sauce of wine.
WINE JEL^T. '
Put into a porcelain sauce pan a paper of English gelatine and a large half cup of white sugar. Pour over half a pint of cold water, and let
Digitized by
COOK' BOOK. 73
it soak fifteen minutes, Then add one half pint boiling water and stir until gelatine and sugar are dissolved. Put on the stove, anu vv'^en it boils remove at once from the fire. Add juice of two lemons and half pint of sherry wine. Strain and- mould.
OOFFBE JSIiLY.
One pint of sugar, one pint of strong coffee, a pint of boiling water, one half pint cold water, box of gelatine. Soak gelatine in cold water, then pour on boiling water. Add sugar and coffee, strain into moulds and set away to harden. Eat with sugar and cream, or boiled custard.
PINE APPLE JEtLT.
Take one box ef gelatine, soak in one half pint of cold water ten minutes. Add one half pint of boiling water, one cup of sugar, the juice of two lemons, and one can of pineapples, juice and all.
Stir well and put in a mould to harden.