Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Prune | 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-half pint of cold water
- one-half pint of boiling water
- two cups of sugar
- one pint of prunes
- half pint of wine
- one gill of the water
- five gills of water
- one pint of cream
- two lemons
- two oranges
- six figs
- nine dates
- two bananas
- ten nuts of any kind
- two waters
Directions
Three-quarters of a box of gelatine, two lemons, two oranges, six figs, nine dates, two bananas, ten nuts of any kind ; dissolve the gelatine in one-half pint of cold water for one hour; add then one-half pint of boiling water, the juice of two lemons, and two cups of sugar. Strain and let it stand until it begins to thicken. Stir into this all the fruit cut into small pieces, and let it harden. Pour into a mould. JELLIED PRUNES.
Use one pint of prunes, a pint and a half of water, one- half a package of gelatine, oue-half pint of wine and one of sugar. Soak the gelatine in one gill of the water for two hours ; wash the prunes in two waters, rubbing them well be- tween the hands ; put in a stewpan with five gills of water and cook slowly for one hour ; take up the prunes and re- move the stones ; return the fruit to the water in the stewpan and let it boil up ; add the gelatine and take from the fire, stir until gelatine is dissolved, then add sugar and wine. Place the stewpan in a pan of ice water and stir the prepara- tioii until it begins to thicken. Pour into a mould and set in
Headquarters for Prunes, Figs, &c.
a cool place to liarden. It should staad four or five hours. Served with soft custard or whipped cream. PEACH CREAM.
One pint of cream, whipped, add sugar to taste, one-half can of peaches cut up and stirred into the cream. Add one- third of a box of gelatine dissolved in a little warm water. Place in mould to harden.