Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Tea | not in our table | 0 |
| 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
- 1 cup sugar
- 1 cup of wine
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla
- 1/2 box of gelatine in a tea cup of cold water
- 2 lemons
- 4 eggs
- lemon juice
Directions
MRS. W. V. R. WATSON, HOUSTON, TEX.
_Contributed by Mrs. Robert L. Pollard, Austin, Tex._
Dissolve ½ box of gelatine in a tea cup of cold water, 1 cup sugar, 1 pt. of boiling water, juice of 2 lemons, 1 qt. of milk, 4 eggs, 1 cup of wine, 1 tablespoon of cornstarch, 1 teaspoon of vanilla. Soak gelatine 1 hour, add boiling water and stir until melted. Add lemon juice, sugar, whites of eggs beaten stiff, milk and wine. Beat 15 minutes. Pour in mould lined with lady fingers. Set on ice.