Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 squares of chocolate boil sugar
- 2 egg whites 2 t
- 1 grated apple 1/3 c
- 1 egg 5 t
- one egg
- 1 large
- 1 lemon 1 c
- 2 eggs chopped fine 2 t
- 3 egg yolks 1 heaping t
- 1 heaping t
- 1 egg yolk 1 t
- 2 eggs 1 c
Directions
Boiled Icing.
1 c. sugar 1 c. milk
Boil until mixture threads.
Caramel Frosting.
y± c. brown or maple sugar Y\ c. milk or cream Y\ c. butter
Boil like candy. When it strings, beat and spread on cake, adding vanilla.
1 c. confectioner's sugar 1 t. vanilla
1 T. butter Chocolate
Use enough chocolate to make a nice brown cream.
Fruit Frosting.
2 egg whites 2 T. lemon juice
1 grated apple 1/3 c. powdered sugar
Put all in large bowl and beat with Dover egg beater until stiff. Fruit may be used, such as berries, pineapple, etc., instead of apple, or frosting may be colored with fruit paste.
Fudge Frosting.
1 c. sugar 2 T. butter 1/3 c. milk 1 t. vanilla
2 squares of chocolate
Boil sugar, milk, and chocolate for four minutes. Add the butter and cook four minutes longer. Add the vanilla and beat until thick enough to spread.
Strawberry Frosting.
White of 1 egg 5 T. canned strawberries or
1 c. powdered sugar 1 c. mashed strawberries
To the white of one egg, add the powdered sugar, to which add the strawberries. Beat all together with a wire egg beater for one-half hour. The white of the egg must not be beaten first, but beaten with the cup of sugar.
122 THE SHOREWOOD COOK BOOK
Apple and Lemon Filling.
Juice and grated rind of 1 large, sour apple, grated
1 lemon 1 c. sugar
Boil together five minutes and let it cool. It is then ready for use.
Butternut Filling.
1 c. butternut meats, 2 eggs
chopped fine 2 T. sugar
1 c. sour cream
Mix thoroughly and spread between layers of cake.
Walnut Filling.
y2 c. milk y* lb. walnuts, chopped
2 c. sugar
Boil milk and sugar steadily for five minutes, take from fire and add nuts. Beat until it spreads.
Filling. y c. sugar 3 egg yolks
1 heaping T. flour Vanilla
1 c. milk
Boil until thick. Cool and flavor with vanilla.
Butter Filling.
\y2 c. confectioner's sugar 1 T. cream 1 T. butter 1 egg yolk
1 t. vanilla
Beat sugar and butter to a cream, add vanilla, cream and the yolk of the egg. Beat until smooth and spread between and on top of cake. Sprinkle finely chopped almonds on top, if desired.
Filling for Layer Cake.
Whites of 2 eggs 1 c. hickory nuts
1 c. powdered sugar y2 c. stoned raisins
2 t. water 1 t. vanilla
Boil sugar and water until it threads, then pour in whites and cook well, add raisins, hickory nuts and vanilla..
THE SHOREWOOD COOK BOOK 123