Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- one quart of milk boil
- four tablespoonfuls of sugar
- one quart of cream
- one ounce of gelatine in one pint of milk by boiling
- one-half gallon cream
- one tablespoon of ice-water
- one quart fresh milk
- four tablespoons of white sugar
- one quart of apples
- a cup of sugar beaten together
- a pint of warm water
- a pinch of salt
- four eggs
- one box of gelatine
- three eggs
- three whites
- one pint of milk by boiling
- 84 nice desserts
- 85 pour eggs
- one teacup of sugar
- one teasjdoon of yeast- powder
- four table- spoons of cornstarch
- three eggs beaten to a stiff froth
- four heaping tablespoons of loaf sugar
- salt
Directions
Let one quart of milk boil ; then add the yolks of four eggs and a cup of sugar beaten together (as if for custard) ; take this off the stove and immediately add the well beaten whites with four tablespoonfuls of sugar, stirring rapidly a few momenrs ; then add a box of Cox's gelatine dissolved in a pint of warm water, and a tablespoonful vanilla. — Mrs. B. C. Clark, Fayette, Mo.
VEI.VET CREAM.
One box of gelatine, well dissolved ; whites of three eggs; one quart of cream, sweetened, and flavored with sherry wine to suit taste. The gelatine when dissolved, must be left to cool before using ; stir into it the three whites ; whip the cream ; take off the whip and stir into the gelatine and eggs, stirring constantly till all the cream is used ; pour into moulds and leave to harden ; used with whipped cream. — Mrs. Dr. C. Darby, St. Joseph, Mo.
CHARL.OTTE RUSSE.
Dissolve one ounce of gelatine in one pint of milk by boiling ; beat the yolks of four eggs (sweetened) and stir them in while the milk is on the fire ; when it is cooked to the consistency of custard, strain into a bowl, stirring constantly; season one-half gallon cream with wine ; whip to a stiff froth and beat it in, just as the custard (which should be flavored with vanilla) begins to congeal; have ready a glass bowl lined with sponge cake ; over which pour the custard.
NICE DESSERTS. 85
Pour eggs; whites and yolks beMten separately ; one teacup of sugar, one of tlour, one teasjDoon of yeast- powder, one tablespoon of ice-water; bake in biscuit pans ; when done, spread with jelly and roll while hot ; serve with wine sauce. — Mrs. Wni. Turner, Glasgow, Mo.
BL.AXC MANGE.
One quart fresh milk; a pinch of salt, four table- spoons of cornstarch, four tablespoons of white sugar; dissolve the cornstarch in a little of the milk, stir the sugar and salt in the remainder of the milk, place it over the lire, let it come to a boil and pour it on the dissolved starch ; place it over the tire again and boil three minutes, stirring constantly ; remove from the fire ; let it stand a moment or two, then flavor with vanilla or lemon and pour it in moulds to cool, having flrst dipped the moulds in cold water and let them drain
a moment.
Slice oranges or pine apples in a glass bowl ; sweeten well ; have a layer of the fruit and a layer of grated cocoanut, and so on, until the bowl is full ; grate cocoa- nut on top.
APPL.E MEBIXGUE.
Boil tart apjDles after they are pared and cored ; run the pulp through a colander, and sweeten to taste; to a pint of the soft pulp, stir in lightly the whites of three eggs beaten to a stiff froth ; flavor with grated rind and juice of lemon or vanilla; serve with cream. — 3frs. M. C. Burton, Fayette, Mo.
APPLE FI.OAT.
To one quart of apples, partially stewed and well mashed, put the whites of three eggs, well beaten, and four heaping tablespoons of loaf sugar; beat them together for fifteen minutes, and eat with rich milk and nutmeff.
86 THE MISSOURI COOK BOOK.
HEX'S :\EST.
se plain blanc mange recipe on cornstarch package; take half a dozen or a dozen egg shells and fill with the blancmange while warm; when cold, take out of the shells and place in a glass dish ; cut small strips of lemon peel and boil in a clear syrup till tender; place them around the egg-forms, and make a boiled custard and pour over all. (Very pretty and very good). — From Mrs. Oweri's Coolc Boole.