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 |
| Cranberry | 1 cup raw (100g) | 46 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Stew | 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 cup sugar 4-6 drops lemon extract stew berries in an equal quantity of water
- 6 drops lemon extract stew berries in an equal quantity of water
- 1 cup water scant 3 cups cranberry juice 3/4 -1 cup sugar 4-6 drops lemon extrac
- 3 cups cranberry juice 3/4 -1 cup sugar 4-6 drops lemon extract stew berries i
- half hot
Directions
¼ oz. gelatine 1 cup water scant 3 cups cranberry juice ¾-1 cup sugar 4-6 drops lemon extract
Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings.