Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two cups of sugar
- two cups of flour
- two teaspoonfuls of cream tartar in the flour
- one teaspoonful of soda
- six eggs
- 1 could go
- 64 mrs
- one tub
Directions
Six eggs, two cups of sugar, two cups of flour, two teaspoonfuls of cream tartar in the flour, one teaspoonful of soda, wet with a little water, and stirred -in the last thing. Bake in a quick oven.
[1 could go on and fill a large book, but. that is not my object. I think I have said enough to give you a little knowledge to begin with. And, as I have published a book in which you may find all the re- ceipts you can wish for, I will refer you
64 MRS. PUTNAM'S
to that for more variety, I think you will find it as good as any for the use of a small or large family ; fpi I have taken pains to prove every receipt practicable by trial.]
A few more words in regard to washing.
Sort out the clothes, laying the fine into one tub and the coarse in another. Rub on to the collars and wristbands, and the
most soiled pieces, a little soap, lay them into the tubs with warm — not hot — water enough to cover them. The next morning squeeze this water out, put the clothes into clean water, wash them clean on the right side, wring them out, turn everything on the wrong side ; put them into another water, wash them clean, and wring them dry.
All clothes worn next the skin require boiling. Put them into the boiler and cov- et them with cold water, boil them about
PRIMARY COOK BOOK. 65
an hour. The fine pieces lay into a tub, tiim on boiling water and let them stand an hour, then add cold water so that you can wash them out of this water ; put them into a blue water, rinse them well, and wring them dry. In summer, starch what- ever is to be stiff, hang them smooth on the line to dry. In winter, starch them after you bring them in, as you cannot iron frozen starch.