Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Brandy | 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
- three pints water
- one quart su- gar
- five ounces white sugar
- half pint cream to stiff froth
- one ounce of gelatine that has been dissolved
- three pints of milk
- three cups of cream
- three tablespoons of fine sugar
- one tablespoon cornstarch
- one pint of weak coffee
- two cups sugar
- quarter cup sugar
- a cup of sugar
- five lemons
- three eggs beaten to a froth
- half frozen milk
- one glass lemon juice
- two eggs well beaten
- five ripe bananas
- half glass brandy
- half lemon
- one box of gelatine dissolved in a teacupful of cold water
- two-thirds cupful of sugar
- six ba- nanas
- three eggs
- two lemons
- three yolks of eggs
- one lemon
- four eggs
- quarter package gelatine softened in cold water
- lemon juice
Directions
of five lemons and whites of three eggs beaten to a froth. Add a little sugar to the lemon juice. Add this mixture to the half frozen milk, and freeze solid.
Mrs. George B. Sentbr. PINEAPPLE SHERBET.
One can grated pineapple, three pints water, one quart su- gar, one glass lemon juice, whites of two eggs well beaten. Boil pineapple, sugar and water for twenty minutes. When cold, add lemon juice and whites of eggs, and freeze.
J. F. W., Santa Barbara. APPLE IN JELLY.
Halve the apples, taking pains in coring not to break ; cook quickly in boiling water, sugar, a few drops of lemon juice and peel. When cooked, remove carefully to a dish, rilling the hol- lows with either currant or raspberry jelly. Cook the liquor with wine and sugar until it forms a jelly; pour over apples. Serve cold.
Mrs. Mary J. Schallert. BANANA CREAM.
Five ripe bananas ; remove skin and pound with five ounces white sugar. Whip half pint cream to stiff froth ; add the mashed fruit and half glass brandy, juice of half lemon. Mix well and add one ounce of gelatine that has been dissolved. Beat gently for a few minutes, put in mold, set on ice. Serve with whipped cream. A little chopped pineapple improves it.
Mrs. E. Woltf.rs. BANANA FLOAT.
One box of gelatine dissolved in a teacupful of cold water. Boil three pints of milk with two-thirds cupful of sugar. Take enough hot milk to thoroughly dissolve the gelatine, then boil all together ten minutes. When cool, not stiff, break six ba- nanas with a fork ; stir in and then put on ice. Serve with cream which has been flavored to taste.
Miss Maurice. BURNT ALMOND CHARLOTTE.
Dip the ends of almond wafers in caramel, then in chopped nuts. Dry and fasten one to another with caramel. Dissolve caramel in cupful of hot water, add one-third of a package
of gelatine, half a cup of sugar and three-quarters of cup of crushed almonds. Cool. Fold in the whip from three cups of cream and turn into a mold.
Mrs. Hugh W. Vail. COFFEE CREAM.
Yolks of three eggs, well beaten, with three tablespoons of fine sugar; one tablespoon cornstarch. Add little by little one pint of weak coffee. Put on stove and let come to a boil, be- ing careful to stir constantly. Let cool in small glasses and serve with whipped cream which has been slightly sweetened.
Carrie T\ Waddilove. DUCHESS CREAM.
Three- fourths cup tapioca ; soak over night in cold water, then drain off and cover with boiling water ; then add two cups sugar, juice of two lemons, one can grated pineapple, and just before taking off the stove add the whites of two eggs well beaten. Serve cold with pure sweet cream.
Elisabeth Kerckhoff. GOTTER SPEISA. . .
Cook apples with sugar and white wine until you have a nice apple sauce. Place in dish macaroons or remnants of cake, spreading them with the apple sauce. Then make a corn- starch custard with two or three yolks of eggs. Whip the whites light; color with fruit coloring or syrup; pour custard over apples when cool. Lastly, pile the pink floats of egg that have been sweetened.
Mrs. Mary J. Schallert. HAMBURG SPONGE.
Heat the juice of one lemon and quarter cup sugar. Add the beaten yolks of four eggs and quarter cup sugar. Cook over hot water until thick. Add quarter package gelatine softened in cold water. Reheat and fold in the beaten whites of four eggs. Pour into a border mold. When cold, fill the center with whipped cream. Garnish with candied or fresh cherries.
Mrs, C- F. A. Last. 11
156 LANDMARKS CLUB COOK BOOK.