Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 molasses
- one-half cup of vinegar
- one-half pint of milk
- one tablespoonful of butter
- two tablespoonfuls of sugar
- two tablespoonfuls of flour
- two tablespoonfuls of molasses
- half cups powdered sugar
- one wineglass of wine
- a piece of butter the size of an egg
- a pound of butter
- a gill of wine
- two large spoons of sugar
- 87 little of the molasses reserved
- three eggs to a stifi'froth
- one glass of wine
- 10 cts
- 10 cents
- 18 broad st
- four sampltjs of gelatine submitted to me in unbroken packa
- butter the size of an egg
- nutmeg
Directions
One cup of molasses, two large spoons of sugar, one-half cup of vinegar ; let it boil up once or twice, and then thicken with a dessert spoonful of flour which has been mixed with a
We always sell Revere Granulated Sugar
87 little of the molasses reserved. Boil about ten minutes; take from the fire and add a piece of butter the size of an egg. FOAMING SAUCE. Beat whites of three eggs to a stifi'froth,melt a teacup of sugarin alittle water and let it come toaboil; stir in one glass of wine and then the yolks of the eggs. Serve at once. FRENCH SAUCE. Cream half a pound of butter, and stir in half a joound of sugar. Then add the yolk of an egg and a gill of wine. Put it on the fire; stir till it sin.meis. Flavor with nutmeg.
A DELICIOUS BROWN SAUCE. One-half pint of milk, one tablespoonful of butter, two tablespoonfuls of sugar, two tablespoonfuls of flour, and two tablespoonfuls of molasses. Boil ten minutes. WINE SAUCE. One and a half cups powdered sugar, two-thirds of a cup butter ; beat to a stiff cream ; add one wineglass of wine or vanilla or nutmeg or brandy and beaten white of an egg.
Families have perfect freedom to choose what sort of
Preserves they will eat ; they can buy tons of jelly and
preserves for 10 cts., per pound, if they like that sort,
or they can buy
Guaranteed to be made from Selected Fruits, Granulated Sugai", with no sort of adulteration.
Our advice is whether you have 10 cents or $10 to spend,
buy the BEST as far as your money goes, and then eat
plain bread and butter.
Cheap Luxuries are Not Desirable*
Always a large variety at
W. H. Mansfield & Co., Putnam.
Will you kindly try tlie
IRYSTAL #
iCLATINE} ?
It is double the strength of any other, is tasteless, odorless,
and makes the most transparent jelly, and it costs you
less than any other. Read what Prof. Sharples,State
Assayer of Massachusetts, says of it.
[Letter] S. P. Sharpies, State Assay er, 18 Broad St.
Boston, Jan. 9, 1890. Messrs. John A. Andrews & Co.:
Gentlemen — I have made a careful examination of the four sampltjs of gelatine submitted to me in unbroken packa. ges. These were mai'ked :
Boston Crystal Gelatine. Nelson's Improved Brilliant Gelatine. James Chahners' Sous' Transparent Gelatine. Cox's Patent Refined Sparkling Gelatine. As a result of this analysis, I find that the Boston Crys- tal Gelatine is superior to all the others, in that it is absolute- ly free from taste and odor, and that it makes a more trans- parent jelly. It yields nearly double the amoant of jelly that the same weight of Cox's will produce, and considerably more than an equal weight of either of the others. Respectfully,
(Signed, S. P. Sharple:;.
For sale by W. H. Mansfield & Co.