Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Sauce | 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
- four quarts
- four cups
- two pint molds
- one quart measure
- one pint measure
- one gill measure
- one boiler
- six gallons
- one milk strainer
- one bread-pan
- six quarts
- one deep pan
- one six-quart pan
- one four-quart pan
- two two-quart pans
- two one-quart pans
- two dish pans
- two two-quart
- one four-<iuart covered tin pail
- two tin-lined sauce pans
- four half-pint molds
- one skimmer
- two dippers of different size
- two funnels
- one
- four bread- pans
- four jelly-cake pans
- four round
- one coffee-pot
- one tea-pot
- one colander
- one large bread-grater
- one small nutmeg-grater
- one wire-sieve
- one hand sieve
- one frying-basket
- one egg-beater
- one spice-box
- one pepper-box
- one cayenne pepper-box
- one potato-cutter
- one dozen mufiin-ringsw one soap-shaker
- one tea-kettle
- one wire spoon
- one tea-can nister
- one toasting-rack
Directions
One boiler for clothes, holding six
gallons, with copper bottom or all
copper. One milk strainer. One bread-pan, holding five or six
quarts. One deep pan, for preserving and
canning fruits. One six-quart pan. One four-quart pan. Two two-quart pans. Two one-quart pans. Two dish pans.
Two two-quart (Covered tin pails. One four-<iuart covered tin pail. Two tin-lined sauce pans with covers,
holding four quarts each, for boiling
potatoes, cabbages, etc. Four cups with handles. Two pint molds, for rice, blanc-mange,
etc. Four half-pint molds. j
One skimmer with handle. Two dippers of different size. Two funnels, one for jugs and one for
cruets. One quart measure. One pint measure. Half-pint messure. One gill measure. If possible, ^et these measures broad
and low, instead of high and slen-
der, as thej' are much more easily
kept clean. Three .scoops of different 8\re, Four bread- pans for baking. The
smallest make thtt best-sized loaves,
and will do for cake also. Four jelly-cake pans. Four round and two long pie-pans. One \]^ inch deep for custard and
cocoa-nut pies. One coffee-pot. One tea-pot. One colander. One large bread-grater. One small nutmeg-grater. One wire-sieve.
One hand sieve (quart measure). One frying-basket. One egg-beater. One spice-box. One pepper-box. One cayenne pepper-box. One i>e'pp€r-box for salt^ One l)iscu it-cutter. One potato-cutter. One dozen mufiin-ringSw One soap-shaker. »
One tea-kettle with copper bottom or
all copper. One wire spoon. One tea-can nister. One toasting-rack.