Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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 |
| Cider | 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
- one quart of cider
- two cups of sugar
- a teaspoonful of vanilla
- a pint of cold water
- a pint of boiling water
- one quart of wine jelly into very small glasses » so that each mould of jelly wi
- four large oranges
- two lemons
Directions
Stir constantly. Melt the chocolate and add it to one- half the hot custard. Set both aside to cool. Season the cream with a teaspoonful of vanilla, whip to a stiff froth. When the custard is cold, fill glasses or cups one- third full of the chocolate, one-third of the plain custard, and heap the whipped cream on top.
MRS. HOUGHTON.
Wine Jelly Whips,
Pour one quart of wine jelly into very small glasses » so that each mould of jelly will not exceed two inches in height. When stiff, remove jelly from glasses, place on serving dish, and put flavored and sweetened whipped cream between and around them. Garnish the cream with candied cherries, and small, thin slices of candied ginger.
GEACE M. HOUGHTON.
Orange Jelly*
Take four large oranges, grate the rind of two of them, use the juice and pulp of the others, and the juice and pulp of two lemons. Soak half a box of gelatine in half a pint of cold water for ten minutes, then add two-thirds of a pint of boiling water. Sweeten to taste, add the juice of the fruit and strain into moulds.
MRS. R. P. J. BURGESS.
Gder Jelly*
Half a box of gelatine, one quart of cider. Dissolve the gelatine in a little of the cider. Let the remaining cider just come to the boiling point, after adding two cups of sugar. Pour over the gelatine. Add a tea- spoonful of vanilla before putting it into the mould.
MBS. EDWARD DEWEY.