Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
127
Calories
1g
Protein
8g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Almond | 1 almond (1.2g) | 7 |
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
- three ounces of pecans
- one ounce of blanched sweet almonds
- one pint of cream
- one pint of whipped cream
- four tablespoonfuls of sugar
- one-half package of jelly powder
Directions
1
Pecans, Sugar,
2
Almonds, Jelly Powder,
3
Cream, Whipped Cream.
4
Take three ounces of pecans, one ounce of blanched sweet almonds, chop or pulverize. Then add one pint of
5
cream and three or four tablespoonfuls of sugar and over this pour one-half package of jelly powder, which has been thoroughly dissolved in warm water. Put it upon the iee. When about to thicken, stir it until very smooth, then stir in lightly one pint of whipped cream, and put it into a mold.
By Christian, Mollie ·
Recipe sourced from
internet_archive