Estimated Nutrition (whole recipe, rough)
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Cake | 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 cup of molasses
- two cups brown sugar
- half pint of water
- one teaspoonful of tea leaves
- one-half pint of milk
- two cups of powdered sugar
- one quart of pounded ice
- one gallon of water
- half pounds of sugar
- two quarts of pounded ice
- a cup of grated
- a bunch of green mint in the pitcher
- one-half cake of chocolate grated tine
- one idea firmly im- pressed on your mind
- one heaping tablespoonful of ground coffee to each half pint of water
- two compartments
- half filled
- one
- two oranges
- one pint of water
- three lemons
- ten oranges
- lemon juice
Directions
Put walnut kernels in a thin layer on a buttered plate. Cover with candy made as above, without pulling Cut into squares when cool. Or cook the candy only til it forms a s'oft ball, then remove from the tire, stir for a few -nu es and, just before it sugars, pour over the nuts. Good with any nuts.
One cup of molasses, two cups brown sugar, one-half cake of chocolate grated tine, small piece of butter, flavor with vanilla. -3/r6-. Wm. A. Turney.
106 Exchange Cook Book.
Beyei^ages.
In the first place be sure that your coffee is ot good quality. That which is usually considered the best is a mixture of two- thirds of Java and one-third of Mocha. On the whole it is probably cheaper and more satisfactory to buy the coffee already browned as the roasters brown it more evenly than it can be done in an oven, but if you buy it roasted you must be very careful to put it immediately in a receptacle with a tight fitting cover, as it loses its strength very quickly when roasted. It is better to grind it each time just before making it. After good coffee is procured to insure a fragrant strong drink, it is necessary to get one idea firmly im- pressed on your mind and that is that the oil which produces the aroma of coffee is very volatile, and that it must be re- tained in the liquid and not sent into the attic. If you can smell the coffee boiling all over the house it is certain there won't be much fragrance left in the pot. Coffee, which is boiled for any length of time is tasteless. It should onlv be allowed to boil one minute, if boiled at all. On this account filtered coffee is much easier to make, but as many people prefer it to be boiled I will first give directions for boiling: Allow one heaping tablespoonful of ground coffee to each half pint of water. Mix part of an egg and its shell witli the ground coffee, pour the water on it boiling. Cover the pot and let it boil one minute. Let it stand where it will keep warm without boiling, for several minutes, to settle.
To make filtered coffee you must have a Freneh coffee pot, which is made with two compartments, the upper contains the filter; into this put thf^ coffee which must be very finely ground, allowing the same quantity of coffee as for the
ExcHAN^GE Cook Book. lOlT
boiled. Pour tlie boiling water over it and let it drain through. Ponr it out of the pot and through the filter again. Coffee made in this way is always clear and of good flavor, and very strong. If you have not good cream to serve with coffee use boiled milk instead. The coffee served in the French market in New Orleans, which is world-renowned, is made in the filter coffee pots. But it is made very, very black and strong. The cups are only half filled with it and then filled up with boiling milk.
After deciding the kind of tea you prefer to use be sure that it is never boiled. Tea contains an astringent quality, tannin, which is not only disagreeably bitter, but injurious as well. Boiling will drive off' the fragrant principle of tea, and will impart to the water the noxious properties of tannin.
Allow one teaspoonful of tea leaves for each cup of tea you desire to make, and "one for the pot." Pour boiling water in the pot, to heat it, and then pour it out. Put in the tea, and pour over it the water freshly boiled. Let it steep a few minutes. Serve either with cream and sugar, or with a thin slice of lemon in each cup.
CHOCOLATE.
To each heaping tablespoonful of grated unsweetened choco- late, allow one-half pint of milk. Melt the chocolate in a little hot water. Put the milk in a double boiler and sweeten it to taste, as soon as it comes to a boil stir in the melted choco- late. Let it boil a minute and flavor with vanilla.
Make cocoa according to this same recipe, using exactly the same proportions.
Chocolate is particularly nice served with sweetened whip- ped cream on the top of each cup.
108 Exchange Cook Book.
Slice thin two oranges and tAVO lemons, removing the seeds. Have a cup of grated or sliced pineapple, put in a wide- mouthed pitcher, add two cups of powdered sugar, stir well; add one quart of pounded ice and one pint of water, stir well. If too sweet, add lemon juice. Can be colored with a little red wane, if desired.
Three lemons, quart of water, sweeten to taste. Plenty of pounded ice. For a change, serve lemonade with a bunch of green mint in the pitcher; a sprig in each glass.
ORANGEADE.
One gallon of water, ten oranges and two lemons, one and a half pounds of sugar, two quarts of pounded ice.