Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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 quart of cranberries
- 5 tablespoonfuls sifted flour = 1 teacup
- 7 tablespoonfuls granulated sugar = 1 teacup
- 2 cupfuls of granulated sugar = 1 pound
- 4 cupfuls of powdered sugar = 1 pound
- 2 cupfuls of soft butter
- 4 tablespoonfuls soft butter = 1 teacup
- 1 cupful of flour
- 1 quart of flour
- 1 pint of sour milk
- 1 quart of milk
- 1 pint of milk
- 1 cupful of water to a box of gelatine
- 2 ounces of gelatine
- a pint of boiling water
- a pint of sugar
- a cup of cold water
- 4 gills = 1 pint
- 1 pint
- 2 pints = 1 quart
- 1 quart
- 4 quarts = 1 gallon
- 1 gallon
- 1 kitchen cupful = y2 pint
- 4 kitchen cupfuls = 1 quart
- 1 pound
- 1 heaping quart ol flour
- 1 teacup
- 1 tablespoonful
- 16 tablespoonfuls = 1 cupful
- 1 cupful
- 16 fluid ounces = 1 pint
- 4 cupfuls = 1 quart
- 1 wineglass = 4 tablespoonfuls
- 4 tablespoonfuls
- 1 tumbler = yi pint
- 2 ounces
- 1 even teaspoonful of baking powder to 1 cupful of flour
- 3 heaping teaspoonfuls of baking powder to 1 quart of flour
- 1 even teaspoonful of soda to 1 pint of sour milk
- 1 even teaspoonful of soda to yi pint of molasses
- 6 eggs to 1 quart of milk
- 3 eggs to 1 pint of milk
- 1 scant teaspoonful of vanilla to 1 quart of milk
Directions
Wash one quart of cranberries, and add three- quarters of a pint of boiling water. Cover closely and boil five minutes over a brisk fire. Stir with a wooden spoon, and press through a colander; add three-quarters of a pint of sugar, return to the fire and simmer five minutes. Test by dropping a little into a cup of cold water. If it falls to the bottom and does not mingle with the water, it is done. Rinse glass or mold with cold water before pouring in the jelly. This will prevent sticking.
RELIABLE RECIPES FOR FRUIT. 133
NOH 25 1911
134 RELIABLE RECIPES FOR FRUIT.
Table of Weights and Measures,
4 gills = 1 pint.
2 pints = 1 quart.
4 quarts = 1 gallon.
1 kitchen cupful = Y2 pint.
4 kitchen cupfuls = 1 quart.
f £UPfVls of flo"r f fl [ = 1 pound.
1 heaping quart ol flour ) 1
5 tablespoonfuls sifted flour = 1 teacup.
7 tablespoonfuls granulated sugar = 1 teacup.
2 cupfuls of granulated sugar = 1 pound. 2}4 cupfuls of powdered sugar = 1 pound.
2 cupfuls of soft butter, well packed, = 1 pound. 4 tablespoonfuls soft butter = 1 teacup. Butter size of an egg = }i cupful.
2)4. teaspoonfuls of liquid = 1 tablespoonful.
16 tablespoonfuls = 1 cupful, or pint.
16 fluid ounces = 1 pint.
4 cupfuls = 1 quart.
1 wineglass = 4 tablespoonfuls.
1 tumbler = yi pint, or 2 ounces.
PROPORTIONS.
Allow 1 even teaspoonful of baking powder to 1 cupful of flour.
3 heaping teaspoonfuls of baking powder to 1 quart of flour. 1 even teaspoonful of soda to 1 pint of sour milk.
1 even teaspoonful of soda to yi pint of molasses.
6 eggs to 1 quart of milk for custards. 3 eggs to 1 pint of milk for custards.
1 scant teaspoonful of vanilla to 1 quart of milk for custards. DISSOLVING GELATINE.
Gelatine should be soaked in cold water (allowing 1 cupful of water to a box of gelatine) for one or more hours, then a small portion of boiling water poured on.
Allow \yi quarts of liquid to 2 ounces of gelatine, including water^needed for soaking.
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