Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 |
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
- one teaspoonful of knox's sparkl- ing gelatine
- one quart of milk
- one-half cups of sugar
- two cups sugar
- half gallon milk
- two quarts water
- one-half pounds sugar
- one quart of milk may be added
- three cups of sugar
- one pint of cream
- one-half tablespoons of sifted flour just before taking off
- one quart water
- one gallon of water
- a cup of milk
- a bunch of fresh mint
- four lemons
- seven lemons
- four large lemons
- six eggs
- five lemons
- half gal- lon sweet milk
- four eggs
- six lemons
- one large orange
- seven cups of sugar
- lemon juice
Directions
and pint of sugar after boiling together twenty minutes ; strain and when cold add the fruit juice and freeze.
Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- ing Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons. Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together. Freeze as usual.
Milk Sherbet. — Juice of seven lemons, strain and add two cups sugar. Let stand one hour. Put into freezer half gallon milk and half cup sugar; when this begins to freeze add lemon syrup.
Lemon Sherbet. — Two quarts water, four large lemons, one and one-half pounds sugar, whites of six eggs ; beat some of the sugar with the whites of eggs and mix with the lemonade when it begins to freeze. One quart of milk may be added, and if so, add extra cup sugar; one can of pineapple is an im- provement.
Lemon Sherbet. — Five lemons, three cups of sugar, half gal- lon sweet milk, one pint of cream, four eggs (whites). Squeeze juice out of lemons and put rinds with juice. Boil sugar as for icing and pour over the juice of lemons. Let stand until cool. Boil sweet milk and add one and one-half tablespoons of sifted flour just before taking off; let this cool; then pour milk into freezer ; then the juice ; then the beaten whites of eggs, and then the cream.
Frozen Mint. — Juice six lemons, one large orange, one quart water, two cups sugar, add essence of peppermint or fresh mint, stir and freeze. Nice as a last course after coffee.
Mint Ice. — Boil together one gallon of water and seven cups of sugar ; wash thoroughly a bunch of fresh mint and put into the boiling water and let remain until it colors the water, then remove mint from water. Set aside to cool. Add the juice' of