Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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-half cupfuls of sherry wine
- one-half cupfuls of sugar
- half pints of cream
- one-half box of nelson gelatine
- one lemon
Directions
One-half box of Nelson gelatine, one and one-half cupfuls of sherry wine, one lemon, grated rind and juice, one and one-half cupfuls of sugar, one and one- half pints of cream ; soak the gelatine in the wine, add the lemon and sugar ; heat all together until the gelatine is dissolved ; strain, and set away to cool ; when nearly cold (but before it begins to stiffen), add
THE GOOD CHEEK COOK BOOK. 133
the cream ; beat until nearly stiff enough to drop from the spoon ; pour into molds and set on ice until as stiff as Blanc Mange. Cooking School.