Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| 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
- 70 cup cold water
- 2 cups pow- dered sugar
- 2 cups sugar
- 6 oranges
- 1 lemon
- 3 eggs
- 0 oranges
- 3 eggs stiff
Directions
% box shredded gelatine, 70 cup cold water, juice of 6 oranges, J pt. boiling water, juice of 1 lemon, whites of 3 eggs. 2 cups pow- dered sugar: soak gelatine in V2 e^P ^^^^ water until soft; add 1 pt. boiling water ; stir until gelatine is dissolved ; set in a cool place until it begins to thicken; then beat into it the strained jnice of 0 oranges and juice of 1 lemon and 2 cups sugar; beat the whites of 3 eggs stiff; add them and beat the whole together until it looks white and sponge-like ; put into a inould and set on ice to harden ; serve with whipped cream. Mrs. Fletcher Parker.