Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 2 cups sugar
- 2 cup gelatine in pt
- 2 cup cold water
- 1 cup sugar
- 1/0 inch
- lemon juice
Directions
1 can apricots (use all the juice, but not quite all the fruit), 2 cups sugar, i/2 cup gelatine in pt. of water; a little lemon juice or extract may be added to gelatine if liked ; strain juice, being sure to have 1 qt. ; then turn juice over gelatine and strain ; put into a mould or moulds and add apricots. S. S. Roy.
APRICOTS JELLIED NO. II.
Drain canned, peeled apricots from their liquor; soak ^/o box gelatine in I/2 cup cold water; dissolve in 1% cups boiling water; add 1 cup sugar, % cup of orange juice, % cup of lemon juice and % cup of liquor from apricots ; strain and pour mixture into a mould to the depth of 1/0 inch ; let harden in a pan of ice water ; then add halves of apricots, placing a blanched and delicately toasted almond in the stone cavity of each, cut side down ; cover with mixture ; let stand to harden ; add another layer of apricots and remainder of mixture ; chill thoroughly ; turn on serving platter and serve with apricot sauce.