Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | 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
- 14 cup thin cream
- 4 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups of sugar
- 2 teaspoons of vanilla
- half cup of milk
- 1 pint sweet cream
- 1 cup of maple syrup
- 1 quart cream whipped
- 1 cup of syrup
- 1 quart whipped cream
- two cups sugar
- one cup butter
- one teaspoon cloves
- one teaspoon cinnamon
- one-half cups flour
- one-half teaspoon soda
- one-half teaspoon nutmeg
- one cup raisins chopped
- 1 pint milk
- 1/2 cup sugar
- 1 square chocolate
- 2 tablespoons corn starch
- 4 tablespoons sugar
- two tablespoons hot water
- 2 cups of milk in a double boiler
- five tablespoons of granulated sugar
- 1 cup of thick cream
- 1 teaspoon of vanilla
- one cupful of rice in milk
- 1 egg
- 5 eggs
- 17 custards
- 1 small cup maple syrap
- 4 eggs beaten separate- ly
- 4 eggs
- three eggs
- four ta- blespoons sweet milk
- 1 saltspoon cinnamon
- one lemon
- salt
Directions
1 egg, V4, cup sugar, 14 cup thin cream, i/4 cup milk, V2 cup fine oat- meal, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt. Beat eggs until light, add sugar, cream and milk, then add oatmeal, flour, baking powder and salt, mixed and sifted. Toss on a floured board, roll, cut in shape and bake in moderate oven.
SUSIE'S COOKIES. 1 qt. of flour, 2 cups of sugar, 5 eggs, I14 cup of butter, 2 teaspoons of vanilla and a little salt, half cup of milk; put all ingredients in dry flour and rub well into flour. Add milk last; this makes them very thin, roll out and sprinkle sugar over them before cutting, lift from the making board with a pancake turner, put in pan, not close together. Bake quickly m a hot oven.
CUSTARDS, CREAMS AND DESSERTS
MAPLE MOUSSE, NO. 1. 1 pint sweet cream, 1 small cup maple syrap, 4 eggs beaten separate- ly. Put syrup and beaten yolks Into a bowl, stir well together, then put on stove in double boiler and cook until it is the consistency of custard. Whip cream stiff, also whites of eggs and add the custard. Let it stand in a freezer well packed for three hours.
MAPLE MOUSSE, NO. 2. 4 eggs, 1 cup of maple syrup, 1 quart cream whipped. Beat yolks of eggs very light, stir in 1 cup of syrup and cook until it thickens, stirring constantly. Add 1 quart whipped cream and the beaten whites of the eggs. Pack in molds in ice and salt and let stand for at least 3 hours.
HERMITS. Three eggs, two cups sugar, one cup butter and lard mixed, four ta- blespoons sweet milk, one teaspoon cloves, one teaspoon cinnamon, three and one-half cups flour, one-half teaspoon soda, one-half teaspoon nutmeg, one cup raisins chopped. Drop on tins and bake.
CHOCOLATE BLANC MANGE. 1 pint milk, 1/2 cup sugar, 1 square chocolate, 1 saltspoon cinnamon, 2 tablespoons corn starch. Heat milk in double boiler with chocolate and sugar. Thicken with cornstarch and cook until smooth. Put in shei'bet cups and serve cold with plain or whipped cream.
LEMON E'OAM. Beat yolks of 4 eggs with 4 tablespoons sugar. Add juice and grated rind of one lemon and two tablespoons hot water. Cook in double boilei' until thick. Remove from fire and stir in whites of eggs. Serve very cold.
CHOCOLATE SPONGE. Soak 114 ounces of gelatin in a little cold milk. Heat 2 cups of milk in a double boiler, add to this 2% ounces of melted chocolate and five tablespoons of granulated sugar. When hot pour over the gelatin and stir until dissolved. When cool add 1 cup of thick cream, l^ cup of crushed almonds and 1 teaspoon of vanilla. Let it get cold, but before it sets whip lightly and pour into a wet mold.
PRUNES IN AMBUSH. Boil one cupful of rice in milk, sweeten to taste and pour into a ring' mold. When cold turn out on a platter and fill the center with stewed prunes. Pour some of the prune juice over the rice and cover the prunes with whipped cream.
PEACH MERINGUES NO. 1. Bake a cake in layer cake tins or in a long shallow cake tin. Spread with sliced peaches, cover thickly with a soft nleringue, dust with pow- dered sugar and brown in the oven. Cut in squares and serve warm.