Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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 sugar stirred well
- 1 pint whipped cream
- 1 quart new milk
- 4 teaspoons vanilla
- 2 quart boxes strawberries
- 2 cups sugar
- 3 pints thin cream
- 1 cup maple syrup very hot
- 1 pint of cream stiff
- 3 pints water
- 1 quart of water
- 1 teaspoon good gelatine
- 5 eggs
- 1 cake grated sweet chocolate
- 3 scant cups sugar
- 1 gallon
- 3 parts finely crushed ice to 1 part rock salt to insure a smooth
- 1 part rock salt to insure a smooth
- 6 eggs
- 10 oranges
- 2 lemons
- 1 table- spoon of gelatine
- 5 oranges
- 1 lemon
- salt
Directions
Chocolate Frozen Pudding.
One cup sugar stirred well with yolks of 5 eggs; 1 cake grated sweet chocolate, 1 pint whipped cream. Put in molds, pack in ice and salt for 4 hours.
Plain Vanilla Ice Cream.
Mix 2<| quarts cream, 1 quart new milk, 3 scant cups sugar, 4 teaspoons vanilla. Put -j the cream in double boiler and bring to scalding point, add sugar ; when cold add other ingredients' and freeze. Makes 1 gallon.
Strawberry Ice Cream. Wash and hull 2 quart boxes strawberries, sprinkle with 2 cups sugar, cover, and let stand 2 hours. Mash and squeeze through cheesecloth ; then add a few grains salt. Freeze 3 pints thin cream or rich Jersey milk to a mush, then add gradually the fruit juice and continue the freezing. In freezing, use 3 parts finely crushed ice to 1 part rock salt to insure a smooth, fine-grained cream.
Maple Mousse. Heat 1 cup maple syrup very hot. beat thoroughly yolks of 6 eggs, and pour hot syrup over them, stirring all the while. Whip 1 pint of cream stiff and when custard is cool add to cream. Pack same as ice cream and let stand several hours, stirring occasionally.
Orange Sherbet.
Mix 1 i pint sugar, 3 pints water ; boil 20 minutes ; when cool add the juice of 10 oranges and 2 lemons, 1 table- spoon of gelatine, dissolved ; freeze.
Orange Sherbet.
Juice of 5 oranges and 1 lemon, 1 quart of water and 1 teaspoon good gelatine: soak the gelatine in a little of the water, having it boiling hot ; boil the sugar and water together for 25 minutes; let cool and mix with juice, after straining, add gelatine and freeze.