Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Champagne | not in our table | 0 |
| Water | not in our table | 0 |
| Green Tea | 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 tablespoonful gelatine
- four tablespoonfuls sherry
- one gill champagne
- one tablespoonful rum
- one quart water
- one pint sugar
- quarter cup green tea
- two tablespoonfuls rum
- one pint chopped pineapple
- one-half cup lemon juice
- one cup orange juice
- one-half cup shaddock
- one large orange
- six lemons
- half freeze
Directions
Make lemon sherbet as above, add the juice of one large orange, one tablespoonful gelatine, and when frozen beat in four tablespoonfuls sherry, one gill champagne, one tablespoonful rum and freeze for one-half hour before serving. This is much harder to freeze than a sherbet or cream.
ROMAN PUNCH, NO. 2.
One quart water, one pint sugar, juice of six lemons and one orange, one -quarter cup green tea, two tablespoonfuls rum.
Sorbet. — Make any kind of sherbet, and half freeze it. Serve in glasses before or after the roast for a simple sorbet.
A much finer one is made by mixing several kinds of fruit, as one pint chopped pineapple, one-half cup lemon juice, one cup orange juice; or one-half cup shaddock and one cup cur- rant juice.
Granites are a kind of rough sorbet and should be frozen without much beating or stirring, as the design is to have a rough icy mixture. They are served either plain or with some kind of cordial beaten in and may come before or after the roast.
Frozen Fruits are not to be frozen hard, they should never be kept in the freezer over two hours and a much less time is usually sufficient. They may take the place of a punch or sorbet in the middle of a dinner or at the beginning of a fashionable lunch or breakfast.