Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| 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 pounds of powdered sugar
- one-half pounds of butter
- twelve ounces of salt
- three quarts of eggs
- one-fourth pounds of ammonia
- twelve ounces of soda
- one-half gallons of condensed milk
- five ounces of lemon oil
- one-half pound of mace
- five pounds of c sugar
- one gallon of molasses
- one-half gallons boiling hot water
- one-fourth pounds of salt
- one-half pound of ammonia
- one pound of soda
- five pounds of ^ake flour
- five pounds of graham flour
- six pounds of honey
- six pounds of molasses
- six pounds of granulated sugar
- four pounds of lard
- five ounces of soda
- five quarts of water
- three ounces of salt
- one quart of eggs
- two ounces of cinnamon
- one-half pounds of lard
- one-half pound of salt
- two gallons of sour milk
- three quarts of water
- one-half pound of soda
- five pounds of snowflake flour
- eight ounces of gelatine in two quarts of water
- ten pounds of pow- dered xxxx sugar
- two pounds glucose can be added if not wanted quite so short
- one-half ounce of cream of tartar
- half pounds of gelatine in five quarts of hot water
- two pounds of xx vv sugar
- eight pounds of glucose
- one ounce vi cream of tartar
- an ounce of lemon oil
- one hundred
- four ounces of allspice can be added
- two quarts of water
- half beaten add one-half ounce of cream of tartar
- five quarts of hot water
Directions
Fifty-two pounds of powdered sugar, nineteen pounds lard, seven and one-half pounds of butter, twelve ounces of salt, three quarts of eggs, one and one-fourth pounds of ammonia, twelve ounces of soda, four and one-half gallons of condensed milk, five ounces of lemon oil, one-half pound of mace, one hundred and fifteen to one hundred and twenty pounds of soft flour. Dip some in currants, some in non- pareil sugar, some in coarse sugar, some in cocoanut, etc.
Graham Wafers.
Twenty-five pounds of C sugar, one gallon of molasses, two and one-half gallons boiling hot water, one and one-fourth pounds of salt, twenty pounds of lard, one-half pound of ammonia, one pound of soda, seventy-five pounds of ^ake flour, twenty-five pounds of Graham flour. Mix all well anc' break smooth. They can be rolled out by hand, also pricked well before baking. Bake on tins dusted with flour. These are very fine goods.
Honey Creams.
Mix thirty-six pounds of honey, six pounds of molasses, six
pounds of granulated sugar, four pounds of lard, five ounces of soda,
fourteen ounces of ammonia, five quarts of water, three ounces of
salt, one quart of eggs (two ounces of cinnamon and four ounces of
allspice can be added;, about sixty pounds of flour. Drop with
hand or by soft cake machine. Bake medium warm. Spread the
bottom very thick with marshmallow, and dip in shredded or fine
^Siek Xaeks.
Mix well together twenty pounds of A sugar, seven and one-half pounds of lard, one-half pound of salt, two gallons of sour milk, three quarts of water, three-fourths of an ounce of lemon oil, one-half pound of soda, ninety to ninety-five pounds of snowflake flour.
Marshmallow Filling.
VERY SHORT, FINE FOR FILLING CREAM PUFFS, LAYER CAKES, ETC,
Soak eight ounces of gelatine in two quarts of water, then heat to dissolve it; put all in beating machine with ten pounds of pow- dered XXXX sugar; one to two pounds glucose can be added if not wanted quite so short. When half beaten add one-half ounce of cream of tartar. Beat as fast as possible, and stop beating as soon as stiff or light enough. Flavor with vanilla or honeysuckle.
JVIarshmallow Filling.
FOR FILLING BETWEEN WAFERS. FOR WHOLESALE TRADE.
Soak and dissolve one and a half pounds of gelatine in five
quarts of hot water. Put in mixer with twenty-two pounds of
XX vv sugar, eight pounds of glucose, and when partly beaten one
ounce vi cream of tartar. Vanilla or honeysuckle flavor. Beat fast
until light.
\larshmallow Filling-