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 |
|---|---|---|
| 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 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Icing | 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 cup of sugar
- half cup of water
- four tablespoonfuls of water
- two tablespoonfuls
- one-half gill of strong coffee in a sauce-pan
- one cupful of confectioners' sugar
- one-quarter ounce each of cochineal
- one gill of boiling water
- one-quarter pound of sugar
- four tablespoonfuls of sweet milk in a dish over a slow fire
- one cup of granu- lated sugar
- one cup of tine sugar
- one half cup of boiling water
- a pound of figs chopped fine
- a teaspoonful of cream tartar
- one lemon
- two eggs beaten stiff
- 69 coffee icing
- three ingredients add the boil- ing water
- two teaspoonfuls
- one egg
- three bananas sliced thin
Directions
One cup of sugar, a sc^nt half cup of water, boil till it forms a thick syi*up and add half a pound of figs chopped fine. Cook two or three minutes, take from fiie and add the juice of one lemon and the whites of two eggs beaten stiff. When taken fro.u the stove it shoald be too thick to ran. FROSTING.
One cup of sugar, four tablespoonfuls of water, boil without stirring until it ropes ; white of oue egg well beaten, one-quarter of a teaspoonful of cream tartar, flavor. Pour the boiling syrup on the egg, slowly beating all the time. Beat until cool enough to spread.
For Chocolate Frosting add two tablespoonfuls or more of grated chocolate to the egg before pouring on the syrup.
Red and Blue Sugar for Cake
69 COFFEE ICING.
One-half gill of strong coffee in a sauce-pan, add one cupful of confectioners' sugar. Stir over the fire until warm. Spread on cake.
PINK COLORING FOR CAKF AND CREA.MS.
One-quarter ounce each of cochineal, alum, cream of tar- tar and salt of tartars, one gill of boiling water, one-quarter pound of sugar. To the first three ingredients add the boil- ing water and put in a porcelain stew-pan. Let it stand on the stove, without boiling, for twenty-five minutes ; add the salts of tartar very gradually, stirring all the time ; add the sugar, strain and bottle it. Use one or two teaspoonfuls, ac- cording to the shade desired.
FROSTING WITHOUT EGGS. Put four tablespoonfuls of sweet milk in a dish over a slow fire ; when it simmers stir in slowly one cup of granu- lated sugar, let it boil five minutes without stirring, then set the dish in cold water or on ice and stir to a cream. This frosting does not flake off, and with a little practice is per- fect. Flavor according to taste. If it gets hard too soon heat again.
BANANA FILLING FOR CAKE. One cup of tine sugar, one half cup of boiling water, boil until quite thick ; white of one egg, beaten stiff. Pour boiling mixture over the egg, stirring constantly ; add three bananas sliced thin, beat the whole together until cool and thick enough to spread without running.