Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | 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 molasses
- one cup of mill
- one cup chopped raisins
- one cup of suet
- one teaspoonful soda
- three pints of milk
- one cup of boiling water to dissolve gelatine
- one cup of sugar
- one pint of milk
- two tablespoons of sugar
- one pint of cold water
- one pint of sugar
- two pints
- one quart of boiling water over three-quarters of a bos of gelatine
- one-half pounds of sugar
- a cup of butter one teaspoonf ul of all kinds of spices
- one teaspoonf ul of all kinds of spices
- one-half cups
- one-half box of gelatine
- four eggs beat- en to a froth
- one small box of boston crystal gelatine
- half cuj
- three lemons
- four eggs stiff
- 95 mould
- four eggs
- one lemon
- one package of gelatine add one pint of cold water
- one cup of wine
- cinnamon
Directions
One cup of molasses, one cup of mill:, one cup chopped raisins, one cup of suet or three-quarters of a cup of butter one teaspoonf ul of all kinds of spices, one teaspoonful soda ; flour sufficient for a tolerablely stiff batter, about three and one-half cups.
KINGSLEY PUDDING
Three pints of milk, yolks of four e^g^, one-half box of gelatine, sweeten and flavor to taste, boil like a custard. As it is taken from the fire, stir in the whites of four eggs beat- en to a froth and stir while cooling. Before it thickens put in a dozen each of macaroons and cocoanut drops and let it harden. Eat cold. This makes a large pud ling SNOW PUDDING.
To one small box of Boston Crystal Gelatine, add one- half cuj) cold water, soak half an hour, then add one cup of boiling water to dissolve gelatine, juice of three lemons, and one cup of sugar. Beat the whites of four eggs stiff, an.l when the gelatine is cold not stiff, pour it into the egg, and beat it till it will just drop from a spoon, then pour in a
Largest Variety of F reserves
95 mould. Set away to cool. The custard poured over it in serving is made as follows : One pint of milk, yolks of four eggs, two tablespoons of sugar, grated rind of one lemon. Boil five minutes.
WINE JELLY
To one package of gelatine add one pint of cold water ; let it stand ten minutes to soak, with sticks of cinnamon in it. One pint of sugar and nearly one cup of wine, then pour in two pints and one-half of boiling water ; put over the fire and let it come to a boil ; take off and strain, adding a cup more of wine and juice of a lemon or two. LEMON JELLY.
Pour one quart of boiling water over three-quarters of a bos of gelatine ; let it dissolve, then add one and one-half pounds of sugar, and the juice of three lemons. Strain into mould.