Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- 1 cup of sugar
- 2 cups of milk
- 1 quart of flour
- 2 tablespoonfuls of butter
- 3 tablespoonfuls of bak- ing powder
- four tablespoonfuls of water
- a pound of meat to a quart of water
- a quart of water
- 3 eggs
- 20 bread
- 22 bread
- salt
Directions
1 cup of sugar; 2 cups of milk; Yolks of 3 eggs; 1 quart of flour;
2 tablespoonfuls of butter; 3 tablespoonfuls of bak-
ing powder.
Cream the butter; add sugar, the beaten yolks, a part of the milk; then a little flour, more milk, and sift the baking powder into the last part of flour. Put in a tiny pinch of salt. Pour into a greased pan and bake as cake, with plenty of melted butter, sugar, and cinnamon on top.
20 BREAD.
BREAD. 21
22 BREAD.
The making of nutritious soup requires a little prac- tice. The base for soup is lean, uncooked meat — a pound of meat to a quart of water. A mixture of meats makes a more highly-flavored soup than any single meat. Beef, mutton, chicken, or veal make a good combination. Where richness is liked, a small ham bone will greatly improve the flavor of the soup.
The legs of all meats and the feet of chickens are rich in gelatine, making a very smooth stock.
In adding vegetables to a prepared stock, allow just enough time to cook them thoroughly, as much boiling injures the flavor of the stock.
Good soup-making requires skillful tasting.
Use cold water in making soup. Watch carefully the first hour, and skim frequently.
Simmer all stock; do not allow it to boil violently; it will become cloudy.
To clear stock: Beat the white of an egg with four tablespoonfuls of water; crush the shell and add to the water and egg, then to the stock. Boil five minutes and set on back of range to settle. Strain through cheesecloth or old napkin dipped in cold water.
Much depends upon the cleanliness of the soup pot — keep it well scoured.