Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Marshmallow | 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
- three pounds of hard lard into fifty pounds of hard winter wheat flour
- one-half ounces of salt
- two gallons of milk
- five ounces of soda
- one pound of sugar
- four pounds of cake flour one-half pound of butter
- one-half pound of lard
- one ounce of ammonia
- two quarts of water
- 16 pounds of flour
- one-half ounce of yeast
- half pound of shortening
- one ounce of soda
- one-fourth pounds of butter in six pounds of flour
- one-half ounce of salt
- one quart of milk
- five pounds of sugar
- six gallons of milk
- one-half ounces of ammonia
- half pound of soda
- one half pounds of cream tartar
- four quarts of eggs
- five pounds shortening
- two ounces of lemon
- two ounces of cream of tartar
- one-fourth pound of butter
- three-fourths pound of lard
- one-half pounds of sugar
- one-fourth quarts milk
- one pound of currants
- two pounds sugar
- three-fourth pint of egg nutrine
- one-half pint of eggs
- two-thirds ounce of soda
- one pint of milk
- three pounds of cake flour
- one-third ounces of cream of tartar
- three-fourths pounds of sugar
- one-half pound of butter
- one-fourth quarts of milk
- one-half pounds of cake flour
- four ounces of baking powder
- one-fourth pounds of sugar
- four ounces of corn starch in little water
- one pound of marshmallow iciline
- one gallon of lukewarm water
- 6 pounds of glucose
- one pound of fine sugar
- half pints eggs
- one teaspoonful of vanilla
- a pint of milk
- a pint of egg nutrine
- four ounces of cream tartar
- two eggs
- one-half ounces r
- six pounds of flour
- one-fourth inch thick
- one hundred
- one-half pounds- of cake flour
- one-half pints dissolved egg nutrine
- half egg nutrine
- one-half ounces
- four lemon juice
- two lemon rinds
- 15 cents
- ten ounces of butter
- one pennyweight of soda
- two pennyweights of cream of tartar
- salt
- lemon juice
Directions
Rub three pounds of hard lard into fifty pounds of hard winter wheat flour, add one and one-half ounces of salt, two gallons of milk, with five ounces of soda, one pound of sugar and four ounces of cream tartar. Work smooth, roll thin, dock well and bake upon wire screens.
Launch Wafers.
lt CHFAP.
Rub dry into four pounds of cake flour one-half pound of butter, one-half pound of lard. Add to this three-fourth of a pint of milk, two eggs, one ounce of ammonia, peach essence and mix into light dough, stiff. Roll out and cut like lemon snaps.
Water Biscuits.
Two quarts of water, luckewarm; 16 pounds of flour, one-half ounce of yeast; mix stiff and let stand over night. In the morning add one- half pound of shortening, two and one-half ounces r.f salt, one ounce of soda. Mix very good and let rest for one or two hours. Bake smooth,
pass through rollers, cut out , dock well with fork or docker
and bake on dry pans in good hect.
Butter Biscuits.
Rub one and one-fourth pounds of butter in six pounds of flour, fine ; add one-half ounce of salt, one quart of milk or water, make smooth dough, let rest a wile, break well, roll out one-fourth inch thick, dock well, cut out round, bake in medium heat.
*J umhles
FOR MACHINE
One hundred and fifteen pounds of flour, sixty-five pounds of sugar, six gallons of milk, four and one-half ounces of ammonia, one- half pound of soda, one and one half pounds of cream tartar, four quarts of eggs, twenty-five pounds shortening, two ounces of lemon.
SPECIAL RECIPES FOR Jiaa NUTRINE AND MARSH MALLOW I CI LINE.
Paris Buns.
Very fine and delicious. Rub together dry five and one-half pounds- of cake flour, two ounces of cream of tartar, one-fourth pound of butter, three-fourths pound of lard. Then make a bay in centre and put in two and one-half pounds of sugar and one and one-half pints dissolved Egg Nutrine ; then add one and one-fourth quarts milk and one ounce of soda, flavor with vanilla, and mix with odier ingredients light; then add one pound of currants and drop like drop cakes on pan. Wash with egg. and dust on top with powdered sugar. Eake hot.
.Telly Rail.
Two pounds sugar, three-fourth pint of Egg Nutrine, one-half pint of eggs, two-thirds ounce of soda. Beat all a few minutes with your hands, in a bowl; then add one pint of milk, lemon; and last three pounds of cake flour with one and one-third ounces of cream of tartar. Spread on level cooking tins, well greased, no paper on them. Bake hot.
I)oui>lmuts or Crullers.
Two and three-fourths pounds of sugar, one-half pound of butter, three-fourths of a pint of Egg Nutrine, little salt, mace, mix together. Then add two and one-fourth quarts of milk, and eight and one-half pounds of cake flour, sifted, with four ounces of baking powder.
Coo/c/cvs.
In all cookies Egg Nutrine will do the work of the eggs, use in same quantity as you would eggs, satisfactory. But, using your own recipe, use half Egg Nutrine and half eggs for first few batches.
Lemon J*io l^illiiiix.
Boil together two quarts of water, one and one-fourth pounds of sugar. Dissolve four ounces of corn starch in little water, add three- fourths of a pint of Egg Nutrine (one and one-half ounces), four lemon juice, two lemon rinds, and stir all in boiling syrup until it thickens. Pinch salt may be added.
Halters' Marshmalloyv Pilling.
MADE FROM MARSHMALlOW ICILINE.
Dissolve one pound of Marshmallow Iciline (Bakers) in one gallon of lukewarm water (not scalding). See that it is thoroughly dissolved. Put this in beater with sixteen pounds of XXXX sugar and from four to 6 pounds of glucose ; then mix all together with the hand ; then beat for twenty or thirty minutes according to the speed of beater until light. Will never get tough or gummy.
/Miscellaneous Recipes.
Guidon Rod Cake.
TO SELL AT 15 CENTS EACH.
Cream together one pound of fine sugar with ten ounces of
butter and one and a half pints eggs, one pennyweight of soda, one
teaspoonful of vanilla, twenty ounces of cake flour, two pennyweights
of cream of tartar. When baked, ice the sides with orange water
Golden Rod Cake.