Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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
- 1/2 pint of good cream
- 1/2 pint of thick cream
- 6 large oranges
- 1 lemon
- 1-1/2 pint
Directions
1463. INGREDIENTS.--1 oz. of isinglass, 6 large oranges, 1 lemon, sugar to taste, water, 1/2 pint of good cream.
_Mode_.--Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isinglass, and sufficient water to make in all 1-1/2 pint. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes. Strain through a muslin bag, and, when cold, beat up with it 1/2 pint of thick cream. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set. If the weather is very cold, 1 oz. of isinglass will be found sufficient for the above proportion of ingredients.
_Time_.--10 minutes to boil the juice and water.
_Average cost_, with the best isinglass, 3s.
_Sufficient_ to fill a quart mould.
_Seasonable_ from November to May.