Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 3 pint cold water a little lemon rind 2 leaves gelatine salt
- 1 fowl 3 pint cold water a little lemon rind 2 leaves gelatine salt
- 2 leaves gelatine salt
- half way up
- lemon juice
Directions
1 fowl 3 pint cold water
A little lemon rind 2 leaves gelatine
Salt and pepper i teaspoonful lemon juice
Wash the fowl well ; cut the meat off the .bones, and cut up small; chop the bones; remove any fat. Place all in a stew-jar with the water, lemon-rind, and seasoning. Place jar in a sauce- pan with water to coihe about half way up and cover closely. Let it cook 5 or 6 hours, and then strain off the juice. Let it get quite cold ; then remove every scrap of fat, and pass through thick muslin, to keep out the sediment. Re-warm and melt the gelatino in it; add the lemon juice and more seasoning if required. Pour into a mould and allow to set, which will take 2 or 3 hours. The jelly should be perfectly clear. Miss McMasteu.
Some recipe book.