Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
86
Calories
0g
Protein
0g
Fat
17g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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 pint gelatine in one pint of cold water
- three pints boiling water
- an ounce of stick cinna- mon if you wish
- two lemons
- one pint sherry
- four coffee- cups sugar
Directions
1
Dissolve one pint gelatine in one pint of cold water, with the juice and rind of two lemons, and half an ounce of stick cinna- mon if you wish ; soak three-quarters of an hour, pour upon it three pints boiling water and one pint sherry, add four coffee- cups sugar, and strain through flannel into moulds.
2
Canning Fruits.
By Sterrett, Laura C ·
Recipe sourced from
internet_archive