Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 tablespoon gelatine
- 1 cup sugar
- 1 cup boiling water
- 1 teaspoon extract
- 4 eggs
Directions
1 tablespoon gelatine; 1 cup sugar;
1 cup boiling water; 1 teaspoon extract. 4 eggs (whites)
Dissolve gelatine in water, then pour slowly over the
beaten whites of eggs, adding sugar and flavoring. Arrange
in layers in a mold, with candied cherries and chopped nuts
between. Color the alternate layers pink. Serve with whipped
or plain cream.
— Mrs. E. M. Lazarus.