Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
103
Calories
1g
Protein
0g
Fat
21g
Carbs
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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| 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
- ½ box gelatine or
- 2 tablespoons granulated gelatine
- ½ cup cold water
- 1 cup boiling water
- 1 cup apricot juice
- 1 cup wine
- 1 cup sugar
- 1 tablespoon lemon juice
Directions
1
Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg