Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| Cake | 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 sugar
- three-fourths cup of butter
- two teaspoons of price's baking
- half pounds of raisins
- one pound of figs
- one-half pint of good brandy
- one pound of white sugar
- one cup of sweet milk
- one teaspoonful of vanilla flavoring
- one cupful of sugar in the juice of a large lemon
- one cup of sugar
- a pound of butter
- ten eggs
- half cake of baker's chocolate sifted
- three eggs very light
- one large apple grated
- one lemon
- four eggs
- two large lemons
- butter the size of a walnut and added to the mixture
Directions
Whites of ten eggs ; two cups of sugar, three of flour, three-fourths cup of butter, two teaspoons of Price's baking ])owder.
Filling. — One and a half pounds of raisins, seeded and cut flne; one pound of figs, cut flne ; put into a pan and add one-half pint of good brandy, with enough water to make it soft enough for a jelly ; put on the fire and mix well with your hand while it is warm. — Miss Gable Darby., Hotoard county, Mo.
CHOCOLATE FII.MXG FOR CAKE.
Half cake of Baker's chocolate sifted, one pound of white sugar, one cup of sweet milk, one-fourth of a pound of butter, one teaspoonful of vanilla flavoring. Put tlie sugar, milk and butter in a small kettle and let it come to a boil, stirring it occasionally ; then add the chocolate and let it cook until thick enough to spread nicely ; add the vanilla after it is taken from fire. — Mis. J. W. Kllpatrlck.
liEiUOW BUTTER.
Dissolve one cupful of sugar in the juice of a large lemon ; beat three eggs very light, mix well with the sugar ; butter the size of a walnut and added to the mixture ; boil till very thick, stirring constantly ; place between layers of cake flavored with lemon. — Mrs, Wllcoxon, Fayette., Mo.
L.EMOW FIL.EIXG.
One cup of sugar, one ^%^., one large apple grated; the inside of one lemon, half the rind grated in; cook after mixing; let it get cold before using. — Mrs. John L. Morrison^ Fayette, Mo.
I.E:fIOX FIIililXG.
Four eggs, two cups of sugar, two large lemons, put in the oven and baked until soft ; squeeze the juice into the sugar and eggs. Set the stew pan in a pan of hot
102 THE MISSOURI COOK BOOK.
water and cook till very thick, stirring frequently. — Miss Pensie Darhy, Howard county, Mo.