Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Peppermint | 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
- 1 cup of milk
- 1 teaspoon of vanilla
- four cups light brown sugar
- 1 cup of water
- two cups of granulated sugar
- two cups of granulated sugar in half cup of water
- 7 drops of oil of peppermint
- half cup of milk
- 1 tablespoon of vanilla
- 39 ones
- 3 heaping teaspoons of cocoa
- 2 eggs very stiff
- half cup of water
- one-quarter cake baker's chocolate
Directions
THE USEFUL COOK BOOK 39
ones. Let them stand about five minutes ; drain thoroughly, remove me pit, insert one-fourth of the meat of an English walnut, press together, roll in granulated sugar.
BLACK CHOCOLATE FUDGE Two cups of sugar ; 1 cup of milk ; small piece of butter ; 3 heaping teaspoons of cocoa ; 1 teaspoon of vanilla. Boil until it forms a soft ball in water. Add nuts if desired. Beat until it cracks or grains. Pour on buttered dish to cool. Eva M. Harker.
PAIEY CEBAMS. Four cups light brown sugar with 1 cup of water ; boil until it hairs, then cool five minutes. Beat the whites of 2 eggs very stiff ; beat all to- gether slowly, continue beating until nearly cold, then drop by teaspoon- fuls over English walnuts (h^lf ) placed about an inch apart on an oiled paper. Mrs. H. J. Webber.
FONIDANT. Two cups of granulated sugar; 1 cup of water; boil until it maizes a soft ball in fingers. Pour on a marble slab and work with a wooden potato masher in a rotary motion until it whitens ; then scrape off with a knife and make in a loaf. Work with fingers until smooth and creamy.
Mrs. H. J. M^EBBKK.
PEPPEEMINT CEEAMS. Dissolve two cups of granulated sugar in half cup of water. As soon as the sugar is melted remove the spoon and boil syrup 8 minutes. Take from fire, add 7 drops of oil of peppermint and beat vigorously until the syrup is thoroughly creamed. Drop by spoonfuls on waxed paper.
Mrs. E. C. Carpknter.
SMITH COLLEGE PUDGE. One-quarter cake Baker's chocolate; 1% cups of sugar; butter size of an egg; half cup of milk; 1 tablespoon of vanilla. Let come to a boil, stirring constantly. Gather in water. iVdd vanilla after removing from stove and beat it until cool enough to pour into pans.
Edith A. Thurlow.