Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Red Currant | 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 pint sugar 3 tablespoonfuls cold water 1 pint raspberry juice 2 lemons
- 3 tablespoonfuls cold water 1 pint raspberry juice 2 lemons
- 1 pint raspberry juice 2 lemons
- a cupful of red currant juice
- 1 quart water 1 teaspoonful gelatine 1 pint sugar 3 tablespoonfuls cold water
- 1 teaspoonful gelatine 1 pint sugar 3 tablespoonfuls cold water 1 pint raspb
- 2 lemons
- lemon juice
Directions
1 quart water 1 teaspoonful gelatine
1 pint sugar 3 tablespoonfuls cold water
1 pint raspberry juice 2 lemons ( juice only)
Boil water and sugar together 10 minutes ; soak the gelatine in the cold water a short time, and add it to the boiling syrup ; strain syrup through cheese cloth into the freezer. When cold add the raspberry juice and the juice of the lemons, or instead of the lemon juice, half a cupful of red currant juice. Freeze. Cooking School Magazine.