Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 3/4 cup sugar 1 qt
- 2 cups grape juice whites of 2 eggs 2 tablespns
- 6 tablespns
- 2 eggs 2 tablespns
- 2 tablespns
Directions
1½-1¾ cup sugar 1 qt. water, scant scant ¼ oz. vegetable gelatine 5-6 tablespns. lemon juice 2 cups grape juice whites of 2 eggs 2 tablespns. powdered sugar
Flavor the sugar with oil of lemon if desired, and boil with the water for 5 m. only. Prepare the gelatine with a scant cup of water, and add to warm syrup; cool; add lemon and grape juice, stirring. Put into freezer and stir for 15 m. Beat the whites of eggs until light but not stiff; add the powdered sugar and beat 2 m., add to the sherbet in the freezer and finish freezing. Ripen from 2 to 4 hours. This sherbet is of a beautiful lavender color when finished.
Substitute other fruit juices for the grape, varying the quantity of sugar. Red raspberry is better in water ice, as the whites of the eggs spoil its flavor.