Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Tea | 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 pound coffee
- two gallons of cold water
- one teaspoonful of tea
- one-half teaspoon of bensdorp's soluble cocoa in a breakfast cup
- one teaspoonful of rockwood's
- one teaspoon cocoa to a cup
- one pound of sugar to one dozen lemons
- one cup of salt over night
- two quarts of water
- one quart of vinegar
- two quarts of vinegar
- two pounds of su^ar
- one-quarter teaspoon caj^enne pepper
- two tablespoons brown sugar
- one pint of vinegar
- eight quarts strained tomatoes
- six tablespoonfuls of salt
- one tablespoonful of ground cloves
- one-half cup of brown sugar
- a cup of cold water
- a teaspoon of sugar
- three-fourths java
- two eggs
- one dozen lemons
- three oranges
- one glass of water to a lemon
- one bottle of apollinaris water
- one peck of green tomatoes
- six onions sliced
- two table- spoons cloves
- twelve large tomatoes
- six onions
- three peppers
- four tablespoonfvils cf black pepper
- three tablespoon- fuls of mustard
- one ta- blespoonful of ginger
- one tumbler of brandy
- vinegar
- salt
Directions
One pound coffee, one-fourtti Mocha and three-fourths Java, two eggs, shell and all, mixed with the dry coffee. Stir well with a spoon, then add two gallons of cold water. Let it cook slowly only boiling up once or twice, then put it on the back of the stove. Put in a cup of cold water and pour out a little to see that the nozzle is not filled with grounds. CHOCOLATE.
Tablespoonful of chocolate for each person. Pour ou boiling water and allow it to thicken ; milk enough to cool ; then stir in a well beaten egg ; sugar to taste. Add milk and boil fifteen minutes ; flavor with vanilla. Beat whites of eggs and pour over when ready to serve.
TEA. One teaspoonful of tea for each person ; add boiling wa- ter, do not boil, only steep it. It can be made on the table the same way.
Put one-half teaspoon of Bensdorp's soluble cocoa in a breakfast cup with a teaspoon of sugar, mix, and pour on a little boiling water. Then fill cup with scalded milk and boiling water.
COCOA No. 2,
One teaspoonful of Rockwood's (or any breakfast cocoa), mixed well with tablespoonful of boiling water ; add equal quantities scalded milk and water. Boil three minutes, and sweeten to taste. One teaspoon cocoa to a cup. LEMONADE.
One pound of sugar to one dozen lemons, three oranges, large piece of ice, one glass of water to a lemon. One bottle of Apollinaris water or a siphon of Vichy in place of water improves it.
Apollinaris and Ross' Ginger Ale.
SWEET TOMATO PICKLE
One peck of green tomatoes, six onions sliced, sprinkle oyer this one cup of salt over night. In morning drain off water, then -edd two quarts of water, one quart of vinegar ; boil fifteen minutes, then drain off this water and throw away. Take two quarts of vinegar, two pounds of su^ar, two table- spoons cloves, two of ginger, two of mustard, two of cinna- mon, one-quarter teaspoon caj^enne pepper ; put spice in a bag. Cook fifteen minutes.
TOMATO KETCHUP No. 1.
Twelve large tomatoes, ripe, six onions, three peppers, two tablespoons brown sugar, one pint of vinegar, salt to taste. Chop onions and peppers and cook slowly two hours. Bottle while hot.
TOMATO KETCHUP No. 2. Eight quarts strained tomatoes, six tablespoonfuls of salt, four tablespoonfvils cf black pepper, three tablespoon- fuls of mustard, one tablespoonful of ground cloves, one ta- blespoonful of ginger, one quart of vinegar, one-half cup of brown sugar, one tumbler of brandy. Boil very gently until the quantity is reduced one-half. Put into bottles.