Estimated Nutrition (whole recipe, rough)
Counts 10 of 15 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | 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 quart of cider boiled down to one cupful
- four teaspoons cold water aud one teaspoon vanilla
- one cup of strained squash
- one-half cup of sugar
- one pint of cream
- one cup of sugar to a plate
- one cup of sugar
- one pound of raisins seeded
- two cups of sugar
- a cup of butter
- a tablespoon of extract of lemon
- one cupful
- one heap- largest line of crackersin the county 80 ing cup siigar
- 80 ing cup siigar
- two eggs
- one heaping tablespoon of flour
- one teaspoon vanilla
- two crusts
- one egg
- one pie
- two table- spoons of water
- four pies
- four eggs
- one coffee cup of raisins chopped fine
- one lemon
- two crackers rolled fine
- two lemons
- nutmeg
- cinnamon
Directions
One quart of cider boiled down to one cupful, one heap-
Largest line of Crackersin the County
80 ing cup siigar, two eggs, one heaping tablespoon of flour. Before pouring on the crust add four teaspoons cold water aud one teaspoon vanilla. Bake with two crusts. SQUASH PIE. One cup of strained squash, one egg, one and one-quar- ter cups of riailk, one-half cup of sugar, nutmeg, and salt. Enough for one pie.
CREAM PIE. Line a deep pie plate with a rich paste ; beat the white of an egg, add one pint of cream, sugar to taste ; beat all together well but not whip ; flavor with nutmeg or vanilla and bake as a custard pie.
APPLE PIE NO. 1. Pare and slice enough apples to fill the plate or plates ; add one cup of sugar to a plate, a little butter, two table- spoons of water, and flavor with nutmeg, cinnamon, or ex- tract of lemon. Bake until the apples are soft. APPLE PIE NO, 2. Stew enough apples for four pies, four eggs, two -thirds of a cup of butter, one cup of sugar, a tablespoon of extract of lemon.
BRAMBLES. One coffee cup of raisins chopped fine with one lemon. Add two crackers rolled fine, one cup of sugar, one egg, one- fourth cup of milk; mix thoroughly. Have pastry cut into squares and place a tablespoonful of the mixture in each one. Moisten the edges Avith milk to prvent running out, and fold over. This will make eighteen.
BANBERRIES. One pound of raisins seeded and chopped, the juice and grated rind of two lemons, two cups of sugar, two eggs. Make a rich crust, out out with saucer, put a teaspoonful on each, double up like a turnover, brush over with milk and bake. This makes forty.