Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one cup of sugar
- a cup of cold water
- one-half box of gelatin
- quarter six tart apples
- one lemon
Directions
Cover one-half box of gelatin with half a cup of cold water and let stand for half an hour. Pare, core and quarter six tart apples, add the thin, yellow rind of half a lemon, cover with sweet cider or water, boil and press through a sieve; add one cup of sugar and juice of one lemon. Pour over the gelatin, mix, turn into a mould and let harden. Serve with cream or cider sauce.