Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| 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
- 2 quarts boiling water
- 1 pint sherry wine
- a pint of cold water 1 hour
- 1 box cox's gelatin soaked in a pint of cold water 1 hour
- 1 good pint of sugar
- 2 lemons
- 12 persons
Directions
Mrs. A. W. Pitzer.
1 box Cox's gelatin soaked in a pint of cold water 1 hour. Then add 1 good pint of sugar, 2 quarts boiling water, juice of 2 lemons, and 1 pint sherry wine. Put in an egg shell, let all come to the boil, then strain and put in a cold place 12 hours. This will serve 10 or 12 persons.
In summer, use less boiling water.
Mrs. Thomas Ewing.
Cut medium slices of stale bread, cutting off crusts or not, as preferred ; butter on both sides, and fry in molasses. Serve hot. The molasses must be hot when the bread is put in, or it will soak in too much ; but it must not be fried too fast for it should get gummy and most particularly not bum. Syrups left over from preserves and rich, sweet pickles make a good imitation Yankee.