Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| 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
- 1 pint boiling water
- 4 eggs
- 5 large oranges
- 3 lemons in place of the b'ackberry juice
Directions
Mrs. Rorer.
Cover \ box gelatin with \ cup cold water, and soak for |- hour. Pour over it 1 pint boiling water, add ^ cup sugar, and stir till dissolved; add ^ pint blackberry juice and strain into a tin basin set in cracked ice, stirring occasionally until cold. Add the stitf whites of 4 eggs, and beat until smooth ; turn into a mould to harden. Turn out on a dish and serve with vanilla sauce poured around it.
For Raspberry Sponge, double the quantity of juice.
For Currant Sponge, take currant juice in place of blackberry, twice as much sugar, and half as much water.
For Strawberry Sponge, double the juice and sugar, and use half the quantity of water.
For Orange Sponge, double the sugar, and use the juice of 5 large oranges.
For Lemon Sponge, use the juice of 3 lemons in place of the b'ackberry juice, and 2\ cups sugar.