Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
148
Calories
2g
Protein
0g
Fat
32g
Carbs
Counts 4 of 7 ingredients — the other 3 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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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 |
| Fruit | 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
- ½ box gelatine or
- 2½ tablespoons granulated gelatine
- ½ cup cold water
- 1⅔ cups boiling water
- 1 cup sugar
- ½ cup Sherry wine
- 2 tablespoons brandy
- Kirsch
- ⅓ cup orange juice
- 3 tablespoons lemon juice
- Fruit red
Directions
1
Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg