Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
61
Calories
0g
Protein
0g
Fat
16g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 tablespoons gelatine
- 2 tablespoons sugar
- 2 lemons
Directions
1
1 can pears. 2 lemons.
2
2 tablespoons gelatine. 2 tablespoons sugar.
3
Put lemon juice, sugar and pear syrup on to boil. Add gelatine. When dissolved take off to cool. Drain pears, place in flat dish filled with chopped celery, cover with the pear syrup. Cheese may be used if desired.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive