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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 0 |
| Brandy | 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 pint of cold water
- three pints of boiling water
- one pint of wine
- two pounds of white sugar
- one pint cream
- one ounce gelatine dissolved in a little milk
- a gill of brandy
- one package of gelatine
- three lem- ons
- one teacup white wine
- one teacup sugar
Directions
One package of gelatine, one pint of cold water, juice of three lem- ons. Let stand one hour, then add three pints of boiling water, one pint of wine, two pounds of white sugar. Many add a gill of brandy.
Mrs. M. A. M. VELVET CREAM.
One pint cream (whipped), one teacup white wine, one teacup sugar, one ounce gelatine dissolved in a little milk. Stir into this the sugar when nearly cold, then the cream, and lastly the wine. Put in mould and put on ice. Mrs. L\ M. T.