Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
63
Calories
1g
Protein
6g
Fat
4g
Carbs
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 |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 ounce chalmer's gelatine in '% cup cold water
- 1 cup boiling water
- 1 cup of cream
- 1 lemon
- salt
Directions
1
Dissolve 1 ounce Chalmer's gelatine in '% cup cold water. Af- ter one hour add 1 cup boiling water, % pound sugar, the juice of 1 lemon, and 1 can shredded pineapple; stir until it begins to thicken; then add 1 cup of cream, whipped; put in mould and bury in ice and salt for three hours. Mrs. Parmlee.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive