Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
67
Calories
1g
Protein
0g
Fat
18g
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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- two cupfuls of sugar
- one quart of water
- a piece of stick cinnamon im- proves the flavor
- one box of gelatine
- six lemons
Directions
1
One box of gelatine, two cupfuls of sugar, one quart of water, six lemons. A piece of stick cinnamon im- proves the flavor ; put in while gelatine is dissolving. Dissolve the gelatine in the water; add sugar and lemons; heat until all is dissolved ; strain. Put into a mold. Mrs. G. Tabor Thompson,
2
Eau Claire, Wis.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
internet_archive