|Boiling water||1⁄2 Pint|
1 Prepare the jelly two hours beforehand.
2 In individual glasses, set the jelly in layers with sliced banana.
3 Set in a cool place.
4 For the lemonade, peel the lemon thinly.
5 In a jug, put the peel with sugar.
6 Pour on boiling water and stir.
7 Squeeze out the lemon juice and pour into the jug.
8 Refrigerate and chill.
9 Line a tray with clean cloth, cutlery, glass, two plates and add a small cruet and a little posy of flowers.
10 Toast a 1/2-inch slice of bread.
11 Remove the crusts and put on to a plate.
12 Butter and put on a stove to keep warm.
13 In a poacher, put hot water and bring to a boil.
14 Put knob of butter in one cup, then pour in egg and cover.
15 Poach the egg.
16 Meanwhile, in a glass strain the lemonade.
17 Put the jelly glass on a plate and set in the tray.
18 When the egg is just cooked, carefully tip it on to buttered toast amd put on the tray.
19 Serve immediately.
Serving size: Complete recipe
Calories 1560 Calories from Fat 310
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 18.4 g92.1%
Trans Fat 0 g
Cholesterol 276 mg92%
Sodium 1036.1 mg43.2%
Total Carbohydrates 305 g101.7%
Dietary Fiber 12.3 g49.2%
Sugars 167.6 g
Protein 22 g44.2%
Vitamin A 22% Vitamin C 95.4%
Calcium 21.6% Iron 36.2%
*Based on a 2000 Calorie diet