Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Coffee | 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 pint of prunes
- one stick of cinnamon
- one quart of thick cream
- two tablespoons ground tapioca stirred into one
- half pints boiling water
- one pint good cream
- six tablespoons of sugar
- one pint of cream
- one teaspoon vanilla
- one-half pound of chestnut puree mix about six ounces of sugar flavored
- three wineglassfuls of sweet- ened whipped cream
- one pint of strawberries
- half pint of sugar
- two tablespoons of boiling water over gelatine
- one pint of cream that has been whipped till it is very stiff
- one cupful maple syrup in a double boiler
- one quart of whipped cream
- a piece of butter size of walnut
- a quart of milk in a pot
- a pint of cream
- a pound of chocolate into a saucepan
- a pint of milk
- two slices of lemon
- two well beaten eggs
- three eggs
- two soupspoonfuls of ground coffee
- one large cup boiling water
- four eggs
- one large cup of granulated sugar
- ten people
- six ounces of sugar flavored
- one large tablespoon of cold water over one even table- spoon of gelatine
- one even table- spoon of gelatine
- ten eggs
- cinnamon
Directions
Stew one pint of prunes with two slices of lemon and one stick of cinnamon; sweeten to taste; mash through a sieve; mix with one quart of thick cream and freeze.
Mrs. Ozro W. Childs. TAPIOCA ICE CREAM.
Two tablespoons ground tapioca stirred into one and a half pints boiling water. Let it boil. A piece of butter size of walnut; sugar enough to make quite sweet. When part cool, stir into the mixture two well beaten eggs ; any kind of fla- voring preferred. Just before putting into freezer, add one pint good cream.
Mrs. H. M. Lutz. VANILLA CREAM.
Put a quart of milk in a pot; add the yolks of three eggs, well beaten, six tablespoons of sugar (more if desired), and allow to cook until slightly thickened. When cool, add the whites of the eggs, beaten stiff. Beat briskly for two minutes, then strain and set in a cool place. When cold, add a pint of cream, whipped and sweetened. Freeze immediately.
Mrs. A. P. Kerckhoff, Covina. CAFE MOUSSE.
Two soupspoonfuls of ground coffee. Over this pour one large cup boiling water; let stand on stove five minutes, and then strain over the well beaten yolks of four eggs, and one large cup of granulated sugar. When this is cold, add one pint of cream, "whipped. Pour in mold and pack in dishpan with equal parts of ice and salt, same as ice cream. Flavor with one teaspoon vanilla. Let stand in*ice five hours. This makes enough for ten people.
Mrs. Robertson. MOUSSE OP CHESTNUT.
With one-half pound of chestnut puree mix about six ounces of sugar flavored with vanilla; beat it well with a spoon until ft is quite smooth, and then add three wineglassfuls of sweet- ened whipped cream. Pour the preparation into a dome-shaped mold previously buried in salted ice ; cover the mold," solder
152 LANDMARKS CLUB COOK BOOK.
its joints with flour and water paste, and keep it in the ice for an hour. When ready to serve, dip the mold in hot water, wipe, and turn the mousse out on a folded napkin.
Mrs. M. J. Connell. STRAWBERRY MOUSSE.
Pour one large tablespoon of cold water over one even table- spoon of gelatine and let it stand two hours. Mash one pint of strawberries, cover with half pint of sugar and set away two hours. Then pour two tablespoons of boiling water over gelatine and stir till dissolved. Rub sweetened fruit through colander or strainer, add gelatine, and setting the bowl in a pan of ice water, stir till it begins to thicken, then stir in one pint of cream that has been whipped till it is very stiff. When thoroughly mixed pour into freezer and pack in ice for six hours. Take dasher out of freezer, as it must not be turned.
Miss H. Knickerbocker. FRUIT MOUSSE.
Whip a pint of cream and drain carefully. Mix with it a cupful any fruit pulp, also carefully drained and mixed with enough powdered sugar to give the same consistency as the whipped cream. A little vanilla if desired. Mold, seal care- fully and pack in ice and salt for three hours.
CHOCOLATE PARFAlT.
Put a quarter of a pound of chocolate into a saucepan with a little water, and stir until dissolved. Prepare a custard with a pint of milk, ten eggs and sugar to taste. Mix the choco- late with this, and pass the whole through a silk sieve, then place the mixture over ice, and work in a small quantity of cream and syrup. When smooth, pack it in ice for two hours.
Mrs. M- J Connell. MAPLE PARFAIT A FRENCH DESSERT.
Heat one cupful maple syrup in a double boiler, then add the yolks of four eggs, well beaten, and stir until thick. When cold, add one quart of whipped cream and set in the freezer. Pack with ice and salt, and let it stand three or four hours. Do not -turn the freezer.
Mrs. L. A. Grant.