Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Brandy | 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
- 1/2 cupful of cold water
- 2 cupfuls of boiling water
- 1 cupful of sugar
- 3/4 cupful of sherry
- one half cupful of cold water
- one quart of jelly
- 1/2 box
- 1 ounce
- 1 lemon
- 3 parts sherry
- 1 part brandy
Directions
1/2 box, or 1 ounce, of gelatine. 1/2 cupful of cold water. 2 cupfuls of boiling water. 1 cupful of sugar. Juice of 1 lemon. 3/4 cupful of sherry, or 3 parts sherry, 1 part brandy.
Soak the gelatine in one half cupful of cold water for one hour or more. Put the boiling water, the sugar, and a few thin slices of lemon-peel in a saucepan on the fire. When the sugar is dissolved, add the soaked gelatine, and stir until that also is dissolved; then remove, and when it is partly cooled add the lemon-juice and the wine. Strain it through a felt or flannel, and turn it into the mold. If the jelly has to be clarified do it before adding the wine. Any wine or liqueur can be used for flavoring. This will make one quart of jelly.