Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 pound sugar
- 1 tablespoon chalmer's gelatine
- 2 cups water
- 2 cups sugar
- 2 lemons
- lemon juice
- salt
Directions
1 qt. water, 1 pound sugar, 1 pt. canned cherries, 1 tablespoon Chalmer's gelatine; boil sugar and water together for five minutes; add gelatine previously soaked in a little cold water to hot syrup; let cool ; add juice of 2 lemons ; press cherries through the coarsest meat chopper; then add them, juice and all to syrup and freeze.
Mrs. George Orr. CRANBERRY FRAPPE.
1 qt. cranberries, 2 cups water, 2 cups sugar, juice of 2 lemons ; cook cranberries and water 8 minutes; then force through a strain- er ; add sugar and lemon juice ; freeze to a mush, using equal parts of ice and salt. Mrs. Hiram Jacobs.