Estimated Nutrition (whole recipe, rough)
Counts 8 of 14 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Currant | not in our table | 0 |
| Tea | not in our table | 0 |
| 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
- one teaspoonful of the leaves is a fair portion
- one-half pint of brandy
- one quart of blackberry juice
- one pound white sugar
- one tablespoon each of cloves
- one quart of boiling water
- two pounds of sugar to a gallon of syrup
- four quarts of boil- ing water
- ten pounds of sugar
- two quarts of currant juice
- one quart of water
- half pounds of sugar
- a pound of sugar
- a tablespoon of milk to soften
- a pound of sugar to a pint of water
- a pint of water
- a pint of blackberry juice to every pound of sugar
- a gallon of syrup
- a handful of mayapple root
- two things are necessary to insure good tea
- one mill full of coffee
- one whole ^%^\ mix well
- three parts full
- one-third mocha
- one wine glass brandy
- nutmeg
- cloves
- allspice
- cinnamon
Directions
Stone tlie fruit; weigh it ; and for every pound of fruit, take half a pound of sugar ; after putting the fruit into the syrup, let it scald (not boil hard) for ten or fifteen minutes, and then can and seal. This method is excel- lent for use, with all small fruits.
-^^rAMIlY^^BWEKAGESs^
Two things are necessary to insure good tea. First, that the water should be at tlie boiling point when poured on the leaves ; water simply hot not answering
he pui'pose at all. And second, that it should be served freshly made. Tea should never be boiled. So particular are the English to preserve its first aroma, that it is sometimes made on the table two or three times during a meal. In France, little silver canisters of tea are placed on tlie table, where it is invariably made. One teaspoonful of the leaves is a fair portion for each person. Tea is better made in an earthen tea- pot, which tea connoisseurs are particular to have. They also drink the beverage without milk, and with loaf-sugar merely.
Water at the boiling point is generally considered better for tea or coffee, and in fact, any kind of cooking which requires boiling water. — From Mrs. Henderson^s
Cooli Book.
One mill full of coffee. When ground, put in coffee- pot, break into it one whole ^%^\ mix well with a little cold water ; then pour on boiling water, sufficient to fill an ordinary sized pot, three parts full ; set it back where it will simmer gently for fifteen minutes ; then set it where it will boil briskly about five minutes. Do not allow to boil over, stir it down and add a few drops of cold water.
136 THE MISSOURI COOK BOOK.
The best coffee is made by mixing two- thirds Java and one-third Mocha. Use, if you can, the Old Domin- ion coffee-pot. Serve with very thick cream. — 3Irs. Dr. T. J. SmitJi, Fayette, Mo.
CHOCOIiATE.
Scrape the chocolate and let it soak a little while in about a tablespoon of milk to soften it ; stir until smooth ; when the milk, sweetened to taste, is boiling, add it to the dissolved chocolate, a little at first, until thin, then pour altogether, and let boil just a minute; stir well, and serve immediately. Have cream whipped, sweetened and flavored with vanilla, is a great improve- ment; a dessert spoonful to each cup.
BliACKBERRY COBDIAE.
Make a syrup of a pound of sugar to a pint of water ; boil it until it is rich and thick, and then add a pint of blackberry juice to every pound of sugar; put half a grated nutmeg to each quart of syrup ; let it boil fifteen minutes, then add one-half pint of brandy for every quart of syrup. When cold, bottle for use. — Mrs. John Mrmn, Fayette, Mo.
BLACKBERRY CORDIAt.
To one quart of blackberry juice, add one pound white sugar, one tablespoon each of cloves, allspice, cinnamon and nutmeg. Boil altogether fifteen min- utes ; add one wine glass brandy or whiskey. Bottle while hot; cork and seal. — Mrs. E. Major, Fayette, Mo.
BliACKBERRY WIXE.
Bruise the berries, and to every gallon add one quart of boiling water ; let stand twenty-four hours, stirring it occasionally. Strain off the liquor into a cask, add- ing two pounds of sugar to a gallon of syrup; cork tight. Let stand till October, then it will be ready for use. — Mrs. N. C. Eubank, Fayette, Mo.
FAMIL Y BE VERA GES . 137
ORAP£ WIXE.
To twenty pounds of grapes, put four quarts of boil- ing water; when cool, press the juice from the grape well, then cover over and allow them to stand about three days; strain the juice from the grapes, and add ten pounds of sugar; let stand in the jar for a week; then skim and strain into a cask or bottles, and seal. — Mrs. J. Dickerson, Fayette, Mo.
CrRRANT WIAE.
To two quarts of currant juice, (after the currants are pressed) add one quart of water and three and a half pounds of sugar. Let it stand in an open jar until it stops fermenting; then draw it off carefully. Bottle and cork it securely.
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MlDIGIT^Als
CURE FOR FEI.0:N.
This remedy has never been known to fail if applied in time. Take a handful of Mayapple root, with water enough to cover ; boil until all the strength is out, then dip out the roots and boil down until it is thick like candy ; apply this candy on the affected part, and let it remain twelve hours, (or longer if necessary) this will draw it so you can easily pick it with a needle to let the coiruption out. When you take the Mayapple off, apply a poltice made of white beans, to draw out the poison. — Mrs. E. M. Woods, Fayette, Mo.