Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- one cupful of white wine
- one cupful of hot water
- one-half cupful of seedless raisins
- one tablespoonful of shredded almonds
- two cups pulverized sugar
- one-half cup of butter
- one cup powdered sugar
- one-quarter cup cream
- one teaspoonful vanilla
- a tablespoonful of finely shredded can- died orange
- a cup of sweet cream
- a gill of brandy
- lemon peel
Directions
Put in a saucepan one cupful of white wine, one cupful of hot water, and sugar to taste; add the zest of one-half of an orange and one-half a lemon. Let it come to the boiling point, and remove from the fire. Take out the orange and lemon peel, add one-half cupful of seedless raisins, one tablespoonful of shredded almonds, a tablespoonful of finely shredded can- died orange and lemon peel ; cover and let stand a half hour. When ready to serve, let it again come to the boiling point. Serve with cabinet puddings.
The Century Cook Book. CREAM SAUCE.
A cup of sweet cream, beaten. Stir in two cups pulverized sugar and a gill of brandy. Warm in a double boiler until it is creamy. Then grate in a little nutmeg.
Mrs. George Sinsabatjgh. CREAM SAUCE.
One-half cup of butter, one cup powdered sugar, one-quarter cup cream or milk, one teaspoonful vanilla or lemon. Beat butter to a cream, add sugar gradually, beating constantly. When light and creamy, add cream, little at a time. When all is beaten smooth, place bowl in basin of hot water and stir till sauce is smooth and creamy — no longer. It will take only a few moments. This is a delicious sauce, and if well beaten and not kept in the hot water long enough to melt sugar, it will be white and foam}' all through.
162 . LANDMARKS CLUB COOK BOOK.