Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sweet Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Prune | 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
- one quart of milk
- 3 tablespoons of cornstarch
- 1 cup of white sugar
- 1 quart of milk
- 1 cup of sugar
- 2 teaspoons of cornstarch
- 1 pint of milk sweet- ened
- 3 tablespoons of sugar
- 2 tablespoons of powdered sugar
- 1 cup of boiling pine-apple juice
- 1 quart of cream stiff
- 1 teaspoon of vanilla
- 1 teaspoon orange
- 1 cup of solid pine-apple chopped fine
- one-half pound of nice prunes
- 1 pint of whipped cream
- one cup of prunes after they have been cooked
- 3 tablespoons of tapioca to soak over night in luke-warm water
- 5 tablespoons of sugar
- one cup of sweet milk
- 1 teaspoon of tapioca before soak- ing
- 14 teaspoon of vanilla
- three tablespoons of tapioca
- a pinch of salt
- 3 eggs ! a little salt
- 1 orange
- 4 oranges
- four sweet oranges
- 3 eggs
- 1 small cup of sugar
- 3 oranges
- 1 ciip of sugar
- 2 eggs
- 8 table- spoons of cornstarch
- 1 egg stife
- 14 box gelatine
- 1/2 lb- pulverized sugar
- half cooled gelatine
- 6 people
- 4 eggs well beaten
- 4 eggs to a stiff froth
- 4 table- spoons of powdered sugar
- 1 egg
- 1 heaping teaspoon of sugar
- 4 houi-s
- 1 teacup of sugar
- salt
- orange peel
Directions
One quart of milk ; 3 tablespoons of cornstarch ; yolks of 3 eggs ! a little salt ; sugar to taste ; grated rind of 1 orange ; inside of 4 oranges, seeds removed, covered with 1 cup of white sugar. Cool cornstarch and mix Just before serving. Put whites of eggs beaten to meringue with powdered sugar on top. Marian E. Clapp.
ORANGE PUDDING. Four sweet oranges, sliced small ; 1 quart of milk ; 1 cup of sugar ; 2 teaspoons of cornstarch; yolks of 3 eggs. Heat the milk. When nearly boiling, add the cornstarch wet with a little milk, and the sugar and eggs ■ thoroughly beaten. Boil until thick as custard. When cold pour over the sliced oranges. Make a meringue of the whites of 3 eggs and 1 small cup of sugar. Spread on pudding and put sliced oranges on top of this. • Mrs. L. M. H.
ORANGE PUDDING. Slice 3 oranges and add 1 ciip of sugar. Take 1 pint of milk sweet- ened to taste, let come to a boil, then add the yolks of 2 eggs and 8 table- spoons of cornstarch. Let coOl and flavor with vanilla or the grated orange peel. Pour over the oranges and frost with the whites of the eggs and 3 tablespoons of sugar. Mrs. J. R. Updike.
VERY DAINTY DESSERT. Beat the white of 1 egg stifE, take equal quantity of red raspber- ries, 2 tablespoons of powdered sugar, and beat all together. Serve with whipped cream on top in sherbet glasses. Serve quite cold.
Mrs. Cook. \
PINE-APPLE CHARLOTTE.-
Soak 14 box gelatine (Cox's) until soft in Just enough cold water to cover, then pour over it 1 cup of boiling pine-apple Juice, let boil
62 THE USEFUL COOK BOOK
nicely, remove from fire and let stand until nearly cool. \\'hip 1 quart of cream stiff and add to it 1/2 lb- pulverized sugar, 1 teaspoon of vanilla, 1 teaspoon orange or lemon flavoring, 1 cup of solid pine-apple chopped fine. Beat this mixture into the half cooled gelatine and a pinch of salt and stir constantly until cold. Chill for a few hours before serving. This quantity serves a dozen people. Mrs. 0. H. Waltz.
PRUFB PUDDING. One-half pound of nice prunes; 1 pint of whipped cream; sugar to suit taste. Soak the prunes over night, stew slowly until very soft, having as little water as possible at the last ; remove the pits, sift, sweeten to taste, set aside to cool. When ready to serve, add about 3-3 of tho whipped cream and spread the rest over the top. Will serve 6 people.
Mrs. Conlee.
PRUNE WHIP. One cup of prunes after they have been cooked, stoned, and rubbei through a colander; juice of a small lemon; i/^ cup of sugar; whites of 4 eggs well beaten. Pour into a buttered pudding pan and bake in bo'^^ ing water in a moderate oven for 30 minutes. Serve cold with whippei cream, sweetened with powdered sugar and flavored with lemon.
^[llSrNIE S. WiLLTS.
TAPIOCA PUDDING. Put 3 tablespoons of tapioca to soak over night in luke-warm water. In the morning pour on this 1 quart of milk and bring to a boil, adding a pinch of salt and 4 to 5 tablespoons of sugar and yolks of 3 eggs, which cools it when you pour it in. Let boil again, stirring until it thicken-"-. Pour in baking dish. Beat -whites of 4 eggs to a stiff froth, add 4 table- spoons of powdered sugar and spread over top. Put in oven and bake a light brown. Whites of eggs can be stirred in pudding, and not browned, if preferred, and flavored with vanilla. Mrs. H. P. O'Neil.
TAPIOCA CREAM. Especially for Invalids. One cup of sweet milk ; 1 egg ; 1 teaspoon of tapioca before soak- ing; 1 heaping teaspoon of sugar; pinch of salt; 14 teaspoon of vanilla. Soak tapioca over night, or 4 houi-s, at least, heat milk in double boiler, add sugar, and iapioca. Slightly beat yolk of the Oiig. pour the hot milk
THE USEFUL COOK BOOK 63
on slowly, stirring constantly, return to double boiler, and cook until thick. Beat white of the egg to stiff froth, and add lightly. Cool, and add yanilla. Marian E. Clapp.
TAPIOCA CREAM. Three tablespoons of tapioca, soaked in cold water over night. In morning add 1 quart of milk, yolks- of 3 eggs, 1 teacup of sugar, a little salt, and cook in double boiler until creamy. Elavor with vanilla, add beaten whites of eggs, serve cold. Mes. John Sabin.