Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| 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-fourth cup butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon brandy
- 2 tablespoons cream
- 2 tablespoons butter
- 1 cup whipped cream
- one-half cup butter
- 3 tablespoons cream
- one-half cups sugar
- 4 cup butter
- 1 teaspoon boil- ing water
- one-third cup butter
- 6 tablespoons cream
- 2 teaspoon lemon juice
- one-half pint maple sna-up
- one-fourth pound maple sugar
- 4 cup whipped cieam
- one cup brown sugar
- 1 tablespoon flour
- two cups maple sugar
- 1 cup cream
- 3/2 cup sugar in a pan
- 8 tablespoons milk
- 1 cup sugar together
- 2 teaspoons brandy
- 4 cup sugar
- 2 cups hot milk
- 2 cup powdered sugar
- 2 tablespoons butter to a cream
- 3 tablespoons sugar
- 4 tablespoons cream
- 1 cup boiling water
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 1 cup sugar
- a piece of butter the si
- a pinch of salt
- a piece of butter
- a teaspoon of vanilla
- 2 eggs
- 1 well beaten egg
- 1 large cup pulverized sugar
- 1 egg
- 2 eggs well
- one egg
- 1 small cup sugar
- one cup l
- 10 mmutes
- 1 level tea- spoon flour
- 3 eggs
- 10 min- utes
- 3 egg yolks
- 3 eggs stiff
- 2 oranges
- 4 egg yolks
- 1 orange
- 1 lemon
- salt
- lemon juice
- nutmeg
Directions
'"Kpicurean cooks sharpen with cloyless sauce his appetite."
- — Shakespeare,
Hard Sauce.
One-fourth cup butter: 1 cup powdered sugar; 1 teaspoon vanilla or 1 tablespoon brandy, whites of 2 eggs, or 2 tablespoons cream. Cream the butter, add sugar gradually and beat till light, then add whites or cream and beat till frothy. Heap on a dish, sprinkle vvith grated nutmeg and stand on ice to harden.
Foamy Sauce. Cream 2 tablespoons butter and 1 cup powdered sugar. Add 1 well beaten egg. When smooth, add u pinch of salt and vanilla. Just before serving, blend with 1 cup whipped cream.
Foaming Sauce.
One-half cup butter; 1 large cup pulverized sugar; a little wine or lemon juice for flavoring; 3 tablespoons cream. Beat the sugar and butter to a cream and beat the cream into it, add the flavor- ing. Put over top of teakettle and steam for 10 minutes and serve immediately. This will foam to the bottom if beaten enough. To make more foamy, beat white of 1 egg and stir the sauce into it after it is taken from the stove.
— Mrs. Anna Gustafson.
Pudding Sauce I.
One and one-half cups sugar; I/4 cup butter; Y^ cup boiling water. Let cook till sugar dissolves. Beat the yolks of 2 eggs well. Add and cook 4 minutes, then beat. Just before serving, beat in Avhites, beaten stiff. Flavor.
— Mrs. J. H. Boose, Pontiac, 111.
178 THE MENDELSSOHN CLUB COOK BOOK.
Pudding Sauce II.
One egg; Y> cup sugar. Beat together. Add 1 teaspoon boil- ing water and vanilla.
Golden Sauce I.
One-third cup butter, creamed; 1 small cup sugar; 5 or 6
tablespoons cream or milk; 3^2 teaspoon lemon juice; 1 egg, well
beaten. Mix all together and cook over water, stirring frequently.
— Mrs. L. a. Williams, Mitchell, So. Dakota.
Golden Sauce II.
One cup l)rown sugar; cream a piece of butter the si;^e of an egg; add }/^ cup cream. Heat in double boiler about 10 mmutes. Flavor with fruit juice.
Maple Sauce I.
One-half pint maple sNa-up; 2 tablespoons butter: 1 level tea- spoon flour. Boil till it thickens Hke thick cream.
Maple Sauce II.
One-fourth pound maple sugar; boil in 3^ cup water till it strings. Pour slowly, beating the while, on the stiffly beaten whites of 2 eggs. Then add 3^ cup sweet cream, and lemon juice to taste.
— Mrs. W. D. Williams.
Maple Sauce III.
Beat well the volks of 2 eggs; add slowly \i cup hot maple syrup. Cook in double boiler till spoon is coated. Strain and beat till cool. Then add }4 cup whipped cieam and a pinch of salt. Serve very cold.
Brown Sauce.
One cup brown sugar; 1 tablespoon flour. Add boiling water till it is the right thickness. Then add a piece of butter and flavoring.
— Mrs. G. N. Thompson.
Nut Sauce.
Two cups maple sugar; 1 cup cream; ] cup finely chopped nuts. Boil sugai- and cream to a thick syrup, then add nuts.
Caramel Sauce.
Put 3/2 cup sugar in a pan and stir tiU light brown. Add 3^ cup boiling water and let simmer 10 minutes.
— Miss Louise E. Smith, Victor, Montana.
PUDDING SAUCES. 179
Egg Sauce I.
The yolks of 3 eggs; ^A cup sugar; 8 tablespoons milk. Steam over boiling water 20 minutes. Add the beaten whites of 3 eggs, a wine glass of any fruit juice, vanilla and a little nutmeg.
Egg Sauce II.
Beat the yolks of 3 eggs and 1 cup sugar together for 10 min- utes. Then add the stiffly beaten whites of the eggs. Flavor with 2 teaspoons brandy or 1 teaspoon vanilla.
Boiled Custard Sauce I.
Beat together 3 egg yolks and ^4 cup sugar. Add 2 cups hot milk and a pinch of salt, and a teaspoon of vanilla or nutmeg. Cook in double boiler till spoon is coated.
Boiled Custard Sauce II. Sauce as No. 1. Add stiffly beaten whites of eggs on removing from fire.
Orange Sauce I.
Beat the whites of 3 eggs stiff; add }/2 cup powdered sugar and beat again; then add the grated rind, pulp, and juice of 2 oranges. Mix well, and serve at once.
Orange Sauce II.
Beat 2 tablespoons butter to a cream. Add 4 egg yolks, one at a time, and 3 tablespoons sugar, and 4 tablespoons cream. Cook in double boiler till thick. Just before serving, add 14, cup orange juice and grated rind of 1 orange.
Lemon Sauce.
Grate the rind of 1 lemon and extract the juice. Add 1 cup boiling water, 1 tablespoon butter, -/> cup sugar. Ihicken with 1 teaspoon cornstarch. Cook till cornstarch is done.
— Mrs. F. a. Bennett.
Strawberry Sauce.
Cream 2 tablespoons butter; add slowly 1 cup powdered sugar, and a little lemon juice. Beat in as many berries as j'ou can.
— Miss Sarah Williams.
Peach Pudding Sauce.
One-half cup butter and 1 cup sugar, creamed; \^ can peaches or any other kind of fruit. Mash fruit well, and mix with creamed butter and sugar.