Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
154
Calories
1g
Protein
0g
Fat
41g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 gelatine
- 4 tablespoons powdered sugar
- 10 cent box of preserved ginger cut up fine
- 3 chopped figs
- 3 dates
- ginger
Directions
1
Cover 1 tablespoon gelatine with y^ cup milk; soak Y_> hour; then dissolve over hot water and add 4 tablespoons powdered sugar; whip 1 pt. cream; add I teaspoon ginger sugar or a 10 cent box of preserved ginger cut up fine, 3 chopped figs and 3 dates; strain the jelly and stir into the cream mixture ; beat all together until it begins to harden; turn into a mould or sherbet glasses and cover the top when ready to serve with chopped almonds.
2
Mrs. C. n. Smith.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive