Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Pie | 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 pound granulated sugar
- one-half pint water
- one-third teaspoon tartaric acid
- one-third teaspoon lemon extract
- one pound coffee to eight
- half quarts water
- one pound butter
- six pieces
- half pounds cream cheese
- three quarts milk
- half pound butter
- two quarts milk to each peck potatoes
- ten pounds beef
- 1 lung odd
- five pies cut in six pieces
- five half-pint bottles cream
- five dozen rolls
- one peck potatoes
- five cans corn
- five average-size round layer cakes
- three four-pound chickens
Directions
One pound granulated sugar, one-half pint water, one- third teaspoon cream of tartar. Boil until it hairs or until brittle in water. Pour into shallow buttered pan and when cool enough to handle add one-third teaspoon tartaric acid, one-third teaspoon lemon extract. \Vork this in until evenly distributed and no more, as it will tend to destroy the transparency of the candy.
Nellie Tweedale.
216 BETHANY UNION COOK BOOK
BETHANY UNION COOK BOOK 217
Miscellaneous
"Eve} \1 lung odd, dizzy and queer, All that was left was tumbled in here."
QUANTITY OF FOOD TO SERVE THIRTY PEOPLE.
One pound coffee to eight and a half quarts water.
One pound butter, for bread only.
Five pies cut in six pieces each.
One and a half pounds cream cheese.
Five half-pint bottles cream.
Five dozen rolls and two loaves bread.
For baked potatoes : thirty or more large ones.
For escalloped potatoes : three quarts milk, half pound butter, and one peck potatoes.
For creamed potatoes : two quarts milk to each peck potatoes.
Five cans corn or other vegetable.
Five average-size round layer cakes.
For cold-slaw : tw^o medium-size cabbages.
For stew : ten pounds beef.
For creamed chicken : three four-pound chickens. — Committee Sunday School Teachers' Dinners.