Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Berry | not in our table | 0 |
| Sauce | 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
- 1 cup of sugar
- 1 tablespoonful lemon juice
- 2 tablespoonfuls white wine
- 1 pint of milk
- 2 tablespoonfuls sugar
- 1 cupful orange juice
- 3 tablespoonfuls lemon juice
- 3 tablespoonfuls raspberry juice
- 1 cupful whipped cream
- 1 teaspoonful cornstarch
- 1 cup boiling water
- 4 tablespoonfuls sugar
- 4 tablespoonfuls straw- berry
- 1 cup of milk in the blazer
- 1 teaspoonful corn- starch
- 2 tablespoonfuls cold milk
- 1 cupful sugar
- 2 tablespoonfuls lemon juice
- 1 cup of milk
- 1 teaspoonful of cornstarch
- 1 teaspoonful yanilla extract
- two fingers
- 2 eggs to a stife froth
- 3 eggs
- 1 tea- spoonful vanilla
- 3 whites to a stiff froth
- 4 sauces
- 1 egg to a cream
- 2 eggs to a cream
- 6 tablespoonf uls powdered sugar
- 2 tablespoonf uls lemon juice
- 2 eggs to a stiff froth
- 5 boikng sugar to the whites
- two tablespoonfuls strawberry juice
- lemon juice
- salt
Directions
Snow Sauce. — Boil 1 cup of sugar with Va cup of water till it forms a thread between two fingers ; beat the whites of 2 eggs to a stifE froth, add slowly, while beating constantly, the hot sugar sirup to the whites, add last 1 tablespoonful lemon juice and 2 tablespoonfuls white wine or orange juice.
Vanilla Sauce. — Put 1 pint of milk with the yolks of 3 eggs, 2 tablespoonfuls sugar, % teaspoonful cornstarch in the blazer ; mix well, then place the blazer over the hot-water pan and stir till the sauce begins to thicken and just about to boil ; care must be taken not to let it boil ; then remove, add 1 tea- spoonful vanilla, and set aside to cool.
Tulip Sauce. — Mix in the blazer 1 pint of milk with the yolks of 3 eggs and 2 tablespoonfuls sugar ; place the blazer over the water pan and stir till it begins to thicken. In the meantime beat the 3 whites to a stiff froth, add the hot mixture slowly to
the whites while beating constantly, add 1% teaspoonful vanilla, and serve when cold.
Sherry-wine ^auce. — Stir the yolk of 1 egg to a cream with Yj cupful powdered sugar, add '^ cupful sherry wine, beat the white to a stiflE froth, add slowly the wine mixture to the beaten whites, add last '^/^ cupful whipped cream.
Orange-cream Sauce. — Stir the yolks of 2 eggs to a cream with 6 tablespoonf uls powdered sugar, add 1 cupful orange juice, 2 tablespoonf uls lemon juice; beat the whites to a stiflE froth, add slowly the orange mixture, while beating constantly, to the whites, and serve.
St. Celia Sauce. — Stir the yolks of 2 eggs to a cream with 6 tablespoonf uls powdered sugar, add 3 tablespoonfuls lemon juice, 3 tablespoonfuls raspberry juice, and, last, 1 cupful whipped cream.
Transparent Sauce. — Mix in a small bowl 1 teaspoonful cornstarch with % gill of cold water, add 1 cup boiling water ; pour the contents in the blazer and cook till clear ; remove the blazer, add 1 tablespoonful lemon juice, 3 or 4 tablespoonfuls sugar, 2 tablespoonfuls white wine, and 4 tablespoonfuls straw- berry or raspberry syrup. The wine may be omitted if not handy,
Toronto Sauce.— Boil 1 cup of milk in the blazer, add a sprinkle of salt and Vi cup of sugar; mix 1 teaspoonful corn- starch with 2 tablespoonfuls cold milk, add it while stirring con- stantly to the boiling milk, cook a few minutes ; remove from fire, add Va cup of raspberry sirup and a little pink coloring. In place of raspberry sirup strawberry juice or sirup may be taken.
Tanta Sauce. — Boil 1 cupful sugar with % cupful water till it forms a thread between two fingers, beat the whites of 2 eggs to a stiff froth, add slowly, while beating constantly, the
SHELL PISH. 5
boiKng sugar to the whites ; continue the beating and add slowly 2 tablespoonfuls lemon juice and two tablespoonfuls strawberry juice or sirup and serve.
Daisy Sauce. — Boil Yj cup of sugar in 1 cup of milk, mix 1 teaspoonful of cornstarch with a little cold milk, add it to the boiling milk, stir and cook 2 minutes, beat the whites of 2 eggs to a stiff froth, add slowly, while beating constantly, the hot sauce to the whites, add 1 teaspoonful yanilla extract. Serve either hot or cold.