Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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 of cold water
- one tablespoonful of gelatine
- one quart of water
- one pint of sugar
- one tablespoonful sherry wine
- one gallon of water
- one tablespoonful gelatine
- one-half cupfuls of cold water
- one-half cupfuls ol boiling water
- one cupful of sugar
- one pint of juice
- one-fourth teaspoonful of vanilla
- twelve large peaches
- two coffeecupfuls of sugar
- three eggs
- two oranges
- four lemons
- two lemons
- one dozen lemons
- eight eggs slightly beaten
- six oranges
Directions
One can or twelve large peaches, two coffeecupfuls of sugar, one pint of cold water, whites of three eggs, beaten to a froth ; slice the peaches and stir all the ingredients together and freeze in form. Should be made night before using in order to freeze.
Miss Louisa Smith,
Ottawa, Out.
LEMON SHERBET— No. 1.
One tablespoonful of gelatine, one quart of water, one pint of sugar, one tablespoonful sherry wine, juice of two oranges, juice of four lemons, grated rind of two lemons and oil of two lemons; strain and freeze.
Mrs. Walrath,
Cooking School.
LEMON SHEEBET— No. 2.
One gallon of water, juice of one dozen lemons, the whites of eight eggs slightly beaten ; sugar to taste ; beat well and freeze. Miss Wilson,
Menomonie, Wis. ORANGE SHERBET.
One tablespoonful gelatine, one and one-half cupfuls of cold water, one and one-half cupfuls ol boiling water, one cupful of sugar, six oranges or one pint of juice, one-fourth teaspoonful of vanilla ; dissolve the gelatine in the boiling water ; mix all together ; strain and freeze.