Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
37
Calories
0g
Protein
0g
Fat
5g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- a pint of cold water
- a quart of boiling water
- a pint of best cooking wine
- 1 lemon into
- 2 1/4 lbs
Directions
1
Soak a box of gelatine in a pint of cold water. Squeeze the juice of 1 lemon into it and let it stand for half an hour. Then add 2¼ lbs. of lump sugar. Pour in a quart of boiling water and add a pint of best cooking wine.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg