Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| 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
- one third cup of water
- one third cup boiling water
- 1 cup sugar
- 1 cup orange pulp
- one third of package of gelatine
- 1 doz
- 1 lemon
- 3 eggs
Directions
MRS. EDWARD RANDALL, GALVESTON, TEX.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
One third of package of gelatine, one third cup of water, one third cup boiling water, 1 cup sugar, 1 doz. lady fingers, 1 cup orange pulp and juice, juice and grated rind of 1 lemon, whites 3 eggs; soak gelatine in cold water. Add boiling water, sugar and pint of juice. When it begins to congeal, beat in eggs whipped to a stiff froth. Line mould with lady fingers, put on ice until firm.