Estimated Nutrition (whole recipe, rough)
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 Sauce | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| 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
- a pint of boil- ing water
- a pint of strained apple sauce
- a pound of sugar
- one-half box of gelatin
- two lemons
- three eggs to a stiff froth
Directions
Cover one-half box of gelatin with cold water and allow it to stand for half an hour; then pour over it half a pint of boil- ing water and stir until dissolved. Mix a pint of strained apple sauce with the gelatin, add a pound of sugar and stir until it melts, and the juice of two lemons. Set on ice until it begins to thicken. Beat the whites of three eggs to a stiff froth, stir into the apple mixture and pour into a mould. Serve with whipped cream.