Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- half ounce of gelatine in a half cupful of cold water
- half cupful of cold water
- half cupful of sugar
- a cupful of boiling water
- a tablespoonful of sherry
- two oranges into small pieces
- two bananas into dice
Directions
Cut the pulp of two oranges into small pieces; cut two bananas into dice; cut half a dozen candied cherries into quarters; chop a dozen blanched almonds. Mix all lightly together and turn them into a bowl or a china mold. Soak a half ounce of gelatine in a half cupful of cold water for an hour; dissolve it in a cupful of boiling water; add a half cupful of sugar and stir over the fire until dissolved; then add the juice of half a lemon, the juice which has drained from the fruit, and a tablespoonful of sherry. Turn it into the mold slowly, so it soaks into the fruit, and set aside to cool. Serve with cream if convenient. Any mixture of fresh fruits may be used in the same way; raisins may be used instead of cherries, or both may be omitted. This is a good way to utilize fruits that are going to waste.