Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
411
Calories
14g
Protein
24g
Fat
40g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1½ cups orange juice
- 1½ cups sugar
- 2 tablespoons lemon juice
- Yolks 5 eggs
- 1½ teaspoons granulated gelatine
- 3 tablespoons boiling water
- 2½ cups cream
- Candied orange peel
- Pistachio nuts
Directions
1
Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens, then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg