Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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-third cupful of cold water
- one-third cupful of boiling water
- one cupful of orange juice
- one cup- ful of sugar
- one lemon
- three eggs
- lemon juice
Directions
One-third of a box of gelatine, one-third cupful of cold water, one-third cupful of boiling water, one cup- ful of sugar, juice of one lemon, one cupful of orange juice and pulp, whites of three eggs ; line the mold with sections of orange or lady fingers ; soak gelatine in cold water until soft, pour on boiling water, add sugar, and lemon juice strained; then add the orange juice and a little grated rind and the pulp ; cool in a
136 THE GOOD CHEER COOK BOOK.
pan of ice- water; beat whites stiff'; when orange jelly begins to harden, beat until light; add whites and beat until stiff enough to drop ; pour into a mold when cold. Eat with whipped cream.
Mrs. E. Funke,
Oconto, Wis.