Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 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 |
| Peppermint | not in our table | 0 |
| Syrup | 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
- 1/2 cup cold water over 3 tal
- 2 cups granulated sugar
- 2 tablespoons lemon
- 4 tablespoons mint syrup
- 3 tal
Directions
Pour 1/2 cup cold water over 3 tal)lespoons granulated gelatine ; let stand until water is absorbed; pour V, cup cold water over 2 cups granulated sugar and when dissolved heat to boiling point; add thf gelatine and cook twenty minutes after boiling begins; remove from lire; add 2 tablespoons lemon .juice, 4 tablespoons mint syrup and green color paste to tint a delicate green ; turn into unbutter- ed pan to stand over night; pull from pan to a ii;ipcr .spread with sifted confectioners sugar; cut and roll each piece in the sifted sugar.
Mrs. E. E. Allen.
262 THE WARREN COOK BOOK
MISCELLANEOUS
Miss Kate Winger