Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Coffee | 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
- two cups of powdered sugar
- a pint of sugar
- a cup of butter until creamy
- a gill of shtrry by spoonfuls
- two eggs
- one coffee cup of clarified broioii sugar
- one level tablespoon of flour
- nutmeg
Directions
Dissolve a pint of sugar, in a little water ; cream a teacup of butter, and the yoYks of two eggs ; then add the sugar; set on the stove to boil slowly, stirring almost constantly ; use any flavoring preferred.
A PI.AIXER SAUCE.
One coffee cup of clarified broioii sugar ; a Inmp of
butter, size of an eg^, one level tablespoon of flour,
(dissolved in a little cold water); mix well together;
then stir in a coffee-cup of boiling water ; let boil till
the consistency of cream ; flavor with either nutmeg or lemon.
WU\E SAUCE.
Beat a cup of butter until creamy, then gradually beat into it, two cups of powdered sugar ; add a gill of shtrry by spoonfuls ; beat the mixture until it becomes a smooth, light froth ; then set the bowl in a basin of boiling water, and stir for a minute and a half; have 3^our sauce-bowl heated by means of boiling water; when the sauce is finished, empty the bowl of water, and put the sauce into it ; grate nutmeg over the sauce and send to the table hot.
74 THE MISSOURI COOK BOOK.