Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chestnut | 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
- 1 cup granulated sugar
- 2 teaspoons kirsch
- 1 teaspoon maraschino
- 1 pound french chestnuts 30 minutes
- 1 quart water
- 1 cup sugar five minutes
- 3 lemons
- 4 talilespoons sherry
- half freeze
- 2 eggs
- lemon juice
Directions
Take 1 cup granulated sugar, the grated rind of h lemon and the juice of 3 lemons, and | orange, adding h cup raspberry syrup, \^ pints water, 2 teaspoons kirsch and 1 teaspoon maraschino. Thoroughly mix, strain and freeze.
CHEST.VUT SHERBET.
Boil 1 pound French chestnuts 30 minutes, shell, blanch and press them through a sieve; boil 1 quart water and 1 cup sugar five minutes, add 4 talilespoons sherry, \ cup lemon juice and the chestnut pulp; half freeze; add tl<' stiff whites of 2 eggs and fniish freezing.
248 OLD COUNTRY RECIPES AND NEW.