Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 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 cup of granulated sugar in a saucepan over the fire until it melts
- one-quarter cup of slade's quick cooking tapioca
- one pint of cream
- one-half tablespoonfuls of slade's vanilla extract
- one cup of sugar
- one cup of double cream
- two tablespoonfuls of maple syrup in each glass
- 1 cup sugar 1 egg 1 tablespoonful flour scald the milk in a double boiler
- 1 tablespoonful flour scald the milk in a double boiler
- 1 quart cream
- 1 tablespoonful slade's vanilla
- 1 cup sugar
- 1 cup cream
- 1 cup chopped almonds which have been previously blanched
- a quart of scalded milk
- a cup of sugar
- a cup of cold milk
- a pint of scalded milk
- four eggs slightly
- three parts of ice to one of salt
- one tablespoonful of slade's vanilla extract
- three measures of crushed ice to one of salt
- 62 digitized by google tou can save money
- one lemon
- 1 quart milk % teaspoonful salt 1 cup sugar 1 egg 1 tablespoonful flour sc
- 1 egg 1 tablespoonful flour scald the milk in a double boiler
- 1 tea- spoonful slade's almond
- three eggs
- 1 tsp
- 4 parts ice to 1 part salt
- 1 part salt
- salt
Directions
The flavor is what makes frozen dainties pleasing to the palate, and for flavoring extracts there are none that equal SLADE’S. Many of the extracts now being sold are made from coal-tar ethers and should be avoided by the careful housewife to whom is entrusted the health and comfort of the family. All danger and annoyance attending the use of adulterated and poor quality flavor- ings can be avoided by insisting upon having only SLADE’S Flavoring Extracts, which are always absolutely pure and prepared from the best selected fruits and oils and are entirely free from the artificial chemical ethers so com- monly used.
For true flavors, Slade’s will be found to be the most economical and pleasing because of their superior excel- lence.
Frozen Caramel Custard. — Stir one cup of granulated sugar in a saucepan over the fire until it melts and becomes caramelized. Cool the caramel a little and then add it carefully, using a long-handed spoon, to a quart of scalded milk. Add also one-quarter cup of Slade’s Quick Cooking Tapioca and cook until the tapioca is transparent. Beat the yolks of four eggs slightly, add half a cup of sugar and half-teaspoonful of salt and cook in the hot mixture for a few moments, stirring all the time. Remove from the fire and turn at once into the can of the freezer. When thoroughly cold add one pint of cream, one and one-half tablespoonfuls of Slade’s Vanilla Extract and freeze. In packing the freezer, use three parts of ice to one of salt. — Mrs. J. M. Hill.
Slade’s Vanilla Ice Cream. — Soften one-fourth a pack- age of gelatine in one-fourth a cup of cold milk and dis- solve in a pint of scalded milk, add one cup of sugar, «tir until dissolved, let cool, then add a second pint of milk, one cup of double cream and one tablespoonful of Slade’s Vanilla Extract. In freezing use three measures of crushed ice to one of salt.
Serve in sherbet glasses. Put two tablespoonfuls of maple syrup in each glass; add a rounding tablespoonful of the frozen cream and sprinkle the top of the cream with English walnuts, chopped rather coarse. — Mrs. Janet M. Hill, Boston, Mass.
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Tou can save money and get better results by using Slade’s Baking Powder.
Slade's Vanilla extract is prepared from selected vanilla beans and will be found thoroughly reliable.
Strawberry Macaroon Ice. — To 1 % cups fresh straw- berry juice or syrup from a jar of canned strawberries, add cup cold water, the juice of one lemon, a few grains of salt and sugar to taste; turn into a brick mould. Dilute % pint heavy cream with % cup milk and beat until stiff. Add % cup powdered sugar, % cup macaroons or macaroon drops dried and pounded, Vz tablespoon Slade’s Vanilla, and a few grains salt. Pour on to the strawberry mixture to overflow the mould; cover with buttered paper, then with the tin cover. Pack in equal parts of ice and salt and let stand three hours. — Alice Bradley, Boston, Mass.
Pistachio Bisque Ice Cream. —
1 quart milk % teaspoonful salt
1 cup sugar 1 egg
1 tablespoonful flour
Scald the milk in a double boiler. Beat the egg slightly, blend with it the sugar, flour and salt, add to the scalded milk and cook twenty minutes. Strain and cool. When cold 1 quart cream, 1 tablespoonful Slade’s Vanilla, 1 tea- spoonful Slade’s Almond, Ms cup chopped peanuts, almonds and macaroons. Color a pale green. Pack and freeze. — Alice M. Williams, Lynn, Mass.
Cherry Almond Mousse. — Make a white parfait by cook- ing 1 cup sugar and % cup water till it spins a thread. Pour this mixture slowly over beaten whites of three eggs, beaten till stiff and dry. Fold in the whip from 1 cup cream and 1 cup chopped almonds which have been previously blanched and browned, % cup chopped candied cherries and 1 tsp. Slade’s Almond Extract. Put into a mould, bury in ice and salt (4 parts ice to 1 part salt), for four hours. Turn on to a platter and press lady fingers around mould. — Edna Bur- so, Worcester, Mass.