Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 cup very dry shredded pineapple heat the sugar
- one cup
- 1/2 cup water 1/2 cup pineapple juice 1/3 cup lemon juice 2/3 cup water 2/3 -1 c
- 1/2 cup pineapple juice 1/3 cup lemon juice 2/3 cup water 2/3 -1 cup sugar 2 sma
- 1/3 cup lemon juice 2/3 cup water 2/3 -1 cup sugar 2 small oranges 2-3 bananas 1
- 2/3 cup water 2/3 -1 cup sugar 2 small oranges 2-3 bananas 1 cup very dry shredd
- 1 cup sugar 2 small oranges 2-3 bananas 1 cup very dry shredded pineapple heat
- 2 small oranges 2-3 bananas 1 cup very dry shredded pineapple heat the sugar
- 3 bananas 1 cup very dry shredded pineapple heat the sugar
- two orange cups tied together
- lemon juice
Directions
⅛ oz. gelatine ½ cup water ½ cup pineapple juice ⅓ cup lemon juice ⅔ cup water ⅔-1 cup sugar 2 small oranges 2-3 bananas 1 cup very dry shredded pineapple
Heat the sugar and water together, remove from fire, add the lemon and pineapple juice and gelatine; then the fruit which has been cut into small pieces. Put into molds and set on ice. Use the day it is made. Serve plain or with whipped cream.
I once saw this salad served with two orange cups tied together with baby ribbon the color of the bride’s dress, having the whipped cream piled in one cup and the jelly cut into cubes in the other.
Of course the jelly should be cut just before serving.