Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
63
Calories
1g
Protein
6g
Fat
4g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1 pint cream tin pine-apple chunks \ oz
- 1 lemon 2 ozs
- 2 ozs
- lemon juice
Directions
1
1 pint cream Tin pine-apple chunks
2
\ oz. Cox’s instant gelatine Juice of 1 lemon
3
2 ozs. castor sugar
4
Whip the cream, add the pine apple, cut small, and sugar. Dis- solve the gelatine in the pine apple juice, add the lemon juice and strain into the cream, stirring all the time. When it begins to thicken pour into a mould wet with cold w'ater. If tinned or double cream be used, I pint will do with £ pint milk.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive