Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Meat | not in our table | 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
- 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats
- 1 cup maple syrup 2 cups cream 1/4 pound nut meats
- 2 cups cream 1/4 pound nut meats
- 1/4 pound nut meats
- 1/8 teaspoonful salt soften the gelatine in the cold water ten minutes
- 1 envelope knox sparkling gelatine 1/2 cup cold water white of 1 egg 1 teaspoonf
- 1/2 cup cold water white of 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups
- 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats
- salt
Directions
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Cut and Mail to
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Mrs. Knox's Page
Household Discoveries with Gelatine
Housekeepers everywhere are constantly sending me new and unusual uses for gelatine. These hints are so interesting that I am giving as many as possible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me that I may publish it on this page.
A DELICIOUS THANKSGIVING DESSERT
1 envelope Knox Sparkling Gelatine 1/2 cup cold water White of 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats, chopped 1/8 teaspoonful salt
Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with lady fingers or slices of stale sponge cake. Turn in the cream and chill.