Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
197
Calories
2g
Protein
1g
Fat
52g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 cup of water
- 1 cup of chopped celery
- 1 cup of chopped apples
- 2 tablespoons canton gin- ger
- one box of gelatine
- 1 bottle of ginger ale
- three lemons
- 1 small can of pineapple
- ginger
Directions
1
One box of gelatine. 1 cup of water. 1 bottle of ginger ale. Juice of three lemons.
2
V^ cup of sugar. 1 cup of chopped celery.
3
1 cup of chopped apples. 1 small can of pineapple.
4
2 tablespoons canton gin- ger.
5
Soak gelatine in the cold water. Heat pineapple juice with sugar and lemon juice. Add gelatine when cool, then ginger ale and fruit. Put in mold on ice to congeal.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive