Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- two quarts of water
- one pint of grated pine- apple
- half pint cream
- one quart of cream
- one quart can of pineapple
- one cup of sugar
- one quart of boiling water
- one pint of sugar
- one pint of water
- one tablespoonful of gelatine
- half cup boiling water to be added
- one pint of cold water
- half teaspoon of citric acid
- one pint of boiling water
- one ounce of gelatine
- two pints of boiling water
- two pounds of crushed sugar
- half pint madeira wine
- one cup of milk
- half gallon of sweet milk in a pot of boiling water
- one tablespoon of flour
- three spoonfuls of flour
- a quart of boiling water
- a pint of juice
- a pint of water
- a pint of cold w^ater
- a cup of powdered sugar
- two good pints of sugar
- eight large nice lemons
- three eggs well beaten
- three oranges
- three lemons to a quari of water
- six teaspooiifuls of wliire sugar
- 3 ellow peel from the lemons
- six eggs
- one large teacup of granulated sugar
- one gallon
- two lemons
- three eggs
- three lemons
- five eggs
- one pineapple
- two cans of pineapple
- one box of cox's gelatine
- one teacup of white sugar
- one pint of grated pineap2
- 91 liemox foam
- one-third box of gelatine in a little warm water
- three large lemons
- ten eggs
Directions
Two quarts of water ; two good pints of sugar and the juice of eight large nice lemons ; when almost frozen add the whites of three eggs well beaten ; you may add the juice of three oranges or one pint of grated pine- apple.— Mrs. Charlie T . Smith, Fayette, Mo.
NICK DESSERTS. 89
T.E^IOX ICE.
Three lemons to a quari of water; six teaspooiifuls of wliire sugar ; pare the 3 ellow peel from the lemons, un- less you make to use right away, as the peel gives a bitter taste ; slice and squeeze the lemons on the sugar; add a very little water and let stand fifteen minutes ; then fill up with water and let stand fifteen minutes ; strain and freeze as you would cream.
DEI.MOXICO.
Yolks of six eggs, beaten very light ; one large teacup of granulated sugar, stirred in the eggs ; half a box of Cox's gelatine dissolved in half a teacup warm water ; steep one-fourth of a vanilla bean in half pint cream (do not let boil.) Then add the gelatine ; then beat with the eggs ; whip one quart of cream, stir all to- gether, and pour in the freezer ; freeze quickly, for the gelatine is apt to congeal before it freezes. 'Tis best to prepare the freezer before you get the ingredients ready. This quantity makes one gallon. You can use extract of vanilla. — Mrs. Settle Tutt Dunawat/, Oswego, Kansas .
PIXEAPPIiE ICE.
Take one quart can of pineapple, (grated.) add one cup of sugar, and the juice of two lemons; then pour over it one quart of boiling water, let it cool ; then put it into freeze. When it begins to freeze, then add the whites of three eggs, beaten to a stiff froth. — Mrs. E. W. Bedford, Fayette, Mo.
PI^EAPFLiE SHERBET.
One can of pineapple chopped fine ; three lemons, using juice and pulp; sweeten to taste; pour over this a quart of boiling water and let it soak over night or several hours ; when it begins to freeze, stir in the whites of five eggs, that have been well beaten to a stiff froth. — Mattie Frazier, Fayette, Mo.
90 THE MISSOURI COOK BOOK.
PI5rEAPPI.E SHERBET.
One pineapple, (or can,) one pint of sugar, one pint of water, one tablespoonful of gelatine ; add the juice to the water and sugar ; dissolve the gelatine two hours in cold water enough to cover it, a half cup boiling water to be added, stir altogether and put on ice. — Mrs. I. P. Ryland., Tascosa., Texas.
PINEAPPIiE JEEIiY.
Pour the juice off of two cans of pineapple, having as much as a pint of juice; take the pineapple after get- ting the juice all out, and put a pint and a half of water and a little sugar over it, and boil to get the flavor all out; soak half a box of gelatine in a pint of water, until it is well dissolved ; then add it to the boiled pine- apple ; then the s\veetened juice; strain it and set aside to congeal. Serve with whipped cream. — Mary Jack- son, Fayette, Mo.
Pi:»fEAPPIiE GEEATIXE.
Pour over one box of Cox's gelatine, one pint of cold water and let it stand several hours ; flavor with one teacup of white sugar and half teaspoon of citric acid ; pour over this one pint of boiling water and add one pint of grated pineap2)le.
WIWE JEEI.Y.
Pour over one ounce of gelatine, a pint of cold w^ater ; let it stand three-fourths of an hour; then add two pints of boiling water, two pounds of crushed sugar, juice of two lemons (lemon extract and citric acid can be used if you can't get lemons) ; half pint Madeira wine, and a wdne glass of brand}^ ; strain in a mould ; cold water should be poured in the mould and emptied 3 us t before using; it hardens much quicker on ice. or the coolest place you can And ; dip the moulds in warm water just a minute befoie taking out the jelly. — Mrs. S. C. Major, Fayette, Mo.
NICE DESSERTS. 91
liEMOX FOAM.
Beat the yolks of six eggs, with one cup of sugar ; one cup of milk; dissolve one-third box of gelatine in a little warm water; let the mixture b(nl, then add the juice of three large lemons and cook until it begins to jelly ; pour in a mould and set in a cool place or on ice for an hour; beat the whites of six eggs with half a cup of powdered sugar and pour over the top. — Ada B. Beck, Fayette, Mo.
BOIT.i:i> CUSTARD. • Set a tin vessel containing half gallon of sweet milk in a pot of boiling water ; beat the yolks of ten eggs, with one tablespoon of flour ; three spoonfuls of flour with cold milk; strain this in the milk as soon as it boils, stirring constantly ; sweeten to taste and flavor with vanilla ; whip the whites of Ave eggs to a stiff froth ; cook by pouring boiling water over them ; lay on custard after taking up.— i^fr.v. H. K. Givens, Fay- ette, Mo.