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 |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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 tablespoon gelatin witli cold water
- 1 quart good cregm
- 1 cup susrar
- 3 tablespoons sherry
- 2 tablespoons chopped blanchcil almonds
- 1 table- spoon vanilla
- half freeze
- half frozen mixture
Directions
Cover 1 tablespoon gelatin witli cold water and let soak ^ hour. Add enough hot water to dissolve it thoroughly and add it to 1 quart good cregm, 1 cup susrar, 1 e?g beaten light, 1 table- spoon vanilla, and 3 tablespoons sherry. Put into the freezer and half freeze. Prepare previously a heaping cupful of fresh peaches peeled and mashed. Stir into the half frozen mixture with 2 tablespoons chopped blanchcil almonds, pack and let stand 2 hours.