Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Hickory Nut | not in our table | 0 |
| Water | 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
- one pound pulverized sugar beaten together as
- two teaspoons cinnamon
- two teaspoons allspice
- one pound of blanched
- one half teaspoon of the mixture
- one fourth pound pulverized sugar
- half teaspoon baking pow- der
- one pound powdered sugar
- two tablespoons flour
- one pound hickory nut kernels
- one half cup butter
- one fourth cup milk
- one pint flour
- one teaspoon cream tartar
- one half teaspoon soda
- one-half cups butter
- four cups sugar
- one-half pints fresh milk
- five teaspoons baking pow^der
- two cups sugar
- one teaspoon each of soda
- one cup butter
- one teaspoon soda
- one cup sugar
- half teaspoon soda
- one half cup milk
- four cups flour
- one cup thick sour cream
- two teaspoons baking powder
- two cups cream
- one half pound butter
- three teaspoons baking powder
- one teaspoon salt
- one tablespoon soda dissolved in the water
- one-half cups sugar
- one half cup molasses
- one teaspoon soda dissolved in a little cold water
- one cup raisins seeded
- one cup currants
- one teaspoon of all kinds of spice
- one cup chopped raisins
- one teaspoon each cinnamon
- one cup sweet milk
- one cup each of molasses
- two teaspoons soda
- one teaspoon each of ginger
- two cups molasses
- a pinch of salt
- five eggs
- one half cake grated sweet chocolate
- one pund blanched almonds chopped fine
- two full pounds of almonds in the shell are required to make one pound of blanch
- 91 pan
- one maccaroon
- one egg beaten to a stiff froth
- six eggs beaten stiff
- one egg
- four grated cocoanuts
- eight eggs
- two eggs
- four eggs
- five yolks in place of the two whole eggs
- two whole eggs
- one pund each sugar
- four eggs beaten separately
- one table- spoon vinegar
- one each of butter
- two well beaten eggs
- one each of new orleans molasses
- three eggs well beaten
- 93 fi-csted cieaius
- one table- spoon ginger
- salt
- vinegar
Directions
Almond Maccarooiis. The whites of five eggs and one pound pulverized sugar beaten together as for frosting; mix into this one half cake grated sweet chocolate ,two teaspoons cinnamon, two teaspoons allspice or one of cloves, and one pund blanched almonds chopped fine (two full pounds of almonds in the shell are required to make one pound of blanched;) line a dripping
CAKES AND COOKIES 91
pan with well greased writing paper, and upon this bake the maccaroons, using but one half teaspoon of the mixture for one maccaroon and placing them about two inches apart. Bake in an oven that is a little cooler than moderate; remove the maccaroons from the paper, while still warm, by the aid of a knife. MRS. B. M. LONG.
Centennial Drops. White of one egg beaten to a stiff froth, one fourth pound pulverized sugar, half teaspoon baking pow- der, flavor with Eddy's Triple Extract of lemon; butter tins and drop with teaspoon about three inches apart; bake in a slow oven and serve with ice cream. This is also a nice recipe for icing. MRS. R. V. HUNTER.
Hickory Nut Kisses. The whites of six eggs beaten stiff, one pound powdered sugar, two tablespoons flour, one pound hickory nut kernels. Drop in buttered tins and bake in a moderate oven. FRANK SMITH.
Lady Fingers. Ose cup sugar, one half cup butter, one fourth cup milk, one pint flour, one egg, one teaspoon cream tartar, one half teaspoon soda; flavor w^ith Eddy's Triple Ex- tract of vanilla. Cut in little strips, roll in sugar and bake in a quick oven. MISS LULU WIRT.
Cocoanut Cookies. One and one-half cups butter, four cups sugar, four grated cocoanuts, eight eggs, one and one-half pints fresh milk, five teaspoons baking pow^der, flour enough to roll out as soft as possible. Cut out with biscuit cutter.
MRS. W. K. WILLIAMS.
Cookies. Two eggs ,two cups sugar, one of butter, one of sour cream, one teaspoon each of soda and salt; flavor to taste; flour to roll. MRS. F. P. VAN WTCKLE.
Cookies. Two cups sugar, four eggs, one cup butter, one teaspoon soda, and flour to roll: flavor to taste.
MRS. J. H. AFFLERBACH.
Cookies. One cup sugar, one half cup butter, two eggs, half teaspoon soda, flavoring, and flour to make stiff (these are good made with five yolks in place of the two whole eggs.)
MRS. WM. KREMSER.
92 THE YORK COOK BOOK.
Cookies. Two cups sugar ,one half cup milk, two eggs, tw^o teaspoons baking powder, four cups flour and two thirds cup Initter. • MRS. C. E. HAGER.
Cookies. Cream or mix together one pund each sugar and butter, add four eggs beaten separately and light, one table- spoon vinegar, one teaspoon soda, flour just enough to roll.
MRS. E. M. COBB.
Cream Cookies. One cup thick sour cream and one of sugar, flavor with Eddy's Triple Extract of lemon or vanilla, one half teaspoon soda and a pinch of salt, flour to make a soft dough; bake in a quick oven. MRS. MARY SMALL.
Cream Cookies. Two cups sugar, one each of butter and sweet cream, two teaspoons baking powder and two well beaten eggs, sufficient flour to roll thin; the butter and sugar must first be creamed together. MRS. W. L. DAVIS.
Cream Cookies. Two cups cream, one half pound butter, one egg, two cups sugar, three teaspoons baking powder, one teaspoon salt, and flour enough to make a soft dough. Their goodness depends on the dough not being too stiff.
MRS. GEO. REED.
Economical Cookies. One cup sugar, one of cottolene or lard and'butter mixed, one each of New Orleans molasses and warm water, one tablespoon soda dissolved in the water, flour to make a dough stiff enough to roll out well.
MRS. GUY HIGBY.
Fruit Cookies. One and one-half cups sugar and one of butter worked to a cream, add three eggs well beaten, one half cup molasses, one teaspoon soda dissolved in a little cold water, one cup raisins seeded and chopped, one cup currants, one teaspoon of all kinds of spice, flour to roll. These will keep a long time. MRS. JOHN R. PIERSON.
Fruit Cookies. One and one-half cups sugar, one half cup butter, two eggs ,one cup chopped raisins, one cup currants, one teaspoon each cinnamon and nutmeg, one cup sweet milk; flour to roll; cut in thin cakes. MRS. E. N. EVANS.
THE YORK COOK BOOK. 93
Fi-csted Cieaius. One cup each of molasses, sugar, butter and lard mixed, sour milk, two teaspoons soda, one teaspoon each of ginger and cinnamon, one egg; mix as soft as can be handled, and bake in dripping pan. Frost while hot and cut m squares. MRS. F. BALDWIN.
Ginger Snaps. Two cups molasses, one of butter, one table- spoon ginger, one teaspoon soda ;stir Uie molasses and butter together, then put the. ginger and soda on top and put ihe whole on the stove; when it boils, stir in the ginger and soda, let it cool, then stir in flour until stiff enough.