Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Coffee | not in our table | 0 |
| 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 quart of strong coffee
- one ounce of gelatine
- one pound of sugar
- one quart of boiling water
- two ounces of gelatine
- one quart of water
- one pint of wine
- one pint of boiling water
- one pint of granulated sugar
- a quart of boiling water
- one box gelatine soaked
- one box of gelatine in nearly a quart of boiling water
- five lemons
- five eggs
- four lemons
- one-half pound of sugar
- five oranges
- two eggs
- one box of gelatine dissolved in just water enough to cover
- three lemons
Directions
Coffee Jelly.
One box gelatine soaked for an hour in just water enough to cover; take one quart of strong coffee, made as for table use; sweeten it to taste; have the coffee hot and add the dissolved gela- tine; stir well and strain into a mold that has just been rinsed in cold water. Set on ice or in a cool place, and when cold, serve with whipped cream.
Lemon Snow Jelly.
Dissolve one box of gelatine in nearly a quart of boiling water, then add the juice of five lemons and enough of sugar to sweeten to taste; strain and set aside until nearly cool. Beat the whites of five eggs and whip into the jelly; turn into a dish and let it set until cool. After it becomes solid, decorate with pieces of red jelly.
Lemon Jelly,
One ounce of gelatine, red is the best, one pound of sugar, one quart of boiling water, and four lemons; cut the lemons into slices and bruise them, then add the sugar and gelatine, and pour upon the whole boiling water; set the vessel containing them upon the stove and stir until the gelatine is thoroughly dissolved; then pour into molds and set to cool.
GELATINE JELLIES. 183
Orange Jelly.
Take two ounces of gelatine and pour on hot water enough to cover it, and let soak until it is dissolved; boil together one quart of water and one-half pound of sugar, and add the dissolved gela- tine; add the juice of five oranges and one lemon and the whites of two eggs, well beaten. Boil a few minutes and strain through a jelly-bag; turn into molds and set to cool.
Any jellies may be colored by using fruit coloring, which may be obtained at the bakeries.
Wine Jelly.
One box of gelatine dissolved in just water enough to cover it, one pint of wine, one pint of boiling water, one pint of granulated sugar, and juice of three lemons.
MOULDINESS.
Fruit jellies may be preserved from mouldiness by covering the surface one-fourth of an inch deep with finely pulverized loaf sugar. Thus protected, they will keep in good condition for years.