Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one quart water
- half pounds sugar
- one quart of milk
- two cups sugar
- one-half cup of the water
- one dozen fine oranges by taking off the skins
- one two-ounce package of coxe's gela- tine in as little water as will thoroughly
- three eggs
- one small cup of sugar
- four lemons
- four eggs
- one-half pack- age gelatine
- one good pint cold water
- 36 gems
Directions
Prepare one dozen fine oranges by taking off the skins and remov- ing the seeds ; be sure to leave none of the tough fibre. Cut into small pieces (not slices), soak one two-ounce package of Coxe's gela- tine in as little water as will thoroughly dissolve it; make a syrup of one quart water and two and a half pounds sugar, stir the gelatine into the syrup, then strain over the prepared orange. There should be about a quart of the orange. Set in a cool place to stiffen.
Mrs. A. A. J. SPANISH CREAM.
Onedialf box Coxe's gelatine, one quart of milk, yolks of three eggs, one small cup of sugar. Soak the gelatine an hour in the milk, put on the fire and stir well as it warms. Beat the yolks very light with the sugar, add to the scalding milk, and heat to boiling point, stirring all the while. Strain through thin muslin or a fine strainer. Dip a mould in cold water, pour in the mixture and set on the ice, or in a cool place to form. To be eaten with whipped cream, or plain sweet- ened cream. Mrs. A. A. J. LEMON SPONGE.
The juice of four lemons, four eggs, two cups sugar, one-half pack- age gelatine, one good pint cold water. Soak gelatine two hours in one-half cup of the water ; strain juice of lemons in the sugar; beat the yolks of eggs and mix them with remainder of the water; add sugar and lemons to this and cook until it begins to thicken, then add gelatine. Strain this mixture and place in ice water ; when it begins to set, add the whites of the eggs. Beat all the time until it begins to thicken. Pour in moulds. Eat cold with cream and sugar or custard.
Mrs. J. F. M.
36 GEMS FOR THE KITCHEN.