Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- three pounds sugar
- four pounds white sugar in one quart water
- a teaspoon of vinegar
- one package gelatine
- three lemons
- half bottle vanilla
- six eggs
- one quart water
- vinegar
Directions
Mrs. Col. Woods, Greensburg, Pa.-
One package gelatine, pint cold water, quart boiling
water, pint wine, three lemons, three pounds sugar,
''half bottle vanilla ; put this away until cold ; take the
whites of six eggs, beat stiff, then beat up with the
jelly and .place in moulds. This is a favorite.
CONFECTIONEEY. 133
CONFECTIONERY.
The first step in candy maicing is the reduction of sugar to a simple syrup, which is done by dissolving four pounds white sugar in one quart water; place this in a porcelain kettle over a slow fire for half an hour, pour into it a small quantity of 'gelatine and gum arabic dissolved together ; all the impurities will rise to the surface and should be at once skimmed off. Instead of gelatine and gum arabic, the white of an egg may be used as a substitute with good results. To make the clarifying process still more perfect, strain through a flannel bag. When clarified, to make rock candy, boil a few moments, allow to cool, and crystal- ization takes place on the sides of the vessel. To make other candies, bring the syrup with great care and watchfulness, to such a degree of heat that the "threads,'' which drop from the spoon when raised into the colder air, will snap like glass. When this stage is reached, add a teaspoon of vinegar or cream tartar to prevent " graining," and pour into pans as directed in the recipes which follow. To make round stick can- dies, roll into shape with well floured hands as soon as cool enough to be handled. Colored candies are
134 THE BUCKEYE COOK BOOK.
often injurious, and sometimes even poisonous, and should be avoided.
In baking macaroons and kisses use washed butter for greasing the tins, as lard or salt butter gives an unpleasant taste.