Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Arrowroot | 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
- four ounces of sugar
- five ounces of arrowroot
- a cupful of juice
- a quart of boiling water in a saucepan over the fire
- two ounces of almonds blanched
Directions
Take enough fresh, ripe currants and raspberries to make half a cupful of juice of each, and press through a sieve fine enough to retain the seeds; or the fruit may be strained and squeezed through cheese cloth. Take also enough ripe cherries to make a cupful of juice and mix all together. Put a quart of boiling water in a saucepan over the fire with four ounces of sugar and two ounces of almonds blanched and cut fine. Mix five ounces of arrowroot or the same quantity of potato flour with the cold fruit juices, stir it into the boiling water and let it boil about five minutes, turn it into a wet mould, and when cold set on the ice. This should be made the day before it is to be served. Serve with cream.