Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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 pint boiling water
- two cups sugar
- one-third cup butter
- one teacup powdered white sugar
- half tea- cup butter
- half teacup rich cream
- half teacup boiling water
- two eggs
- two lemofis'j
- half done
- salt
- nutmeg
Directions
One teacup powdered white sugar, scant half tea- cup butter, half teacup rich cream ; beat butter and sugar thoroughly, add cream, stir the whole into half teacup boiling water, place on stove for a few moments, stirring it constantly, take off and add flavoring.
EVERY-DAY SAUCE. To one pint boiling water, add heaping teacup sugar, tablespoon butter, pinch of salt, and tables poon Duryea's improved corn starch dissolved in cold water ; season with nutmeg or vanilla, and boil half an hour, and if good and well cooked it will be very clear. Nearly all sauces are cooked too little.
LEMON SAUCE.' Two cups sugar, two eggs, juice of two lemofis'j and rind if you choose ; beat all together, and just|be- fore serving add one pint boiling water ; set on stove and let boil up once. Some add one-third cup butter and tablespoon cor;i starch.
"238 THE BUCKEYE COOK BOOK.
PRESERVES.
Quinces, pears, citrons, watermelon rinds, and many of the smaller fruits such as cherries, currants, etc., harden when put, at first, into a syrup made of their weight of sugar. To prevent this they should be cooked till tender in water, or in a weak syrup , made from a portion only of the sugar, adding the remainder of the sugar afterwards. Fruits which need hardening should be stewed over before- cooking, with a part or the whole of the sugar ; this extracts the juice, which may be boiled and poured hot over the fruit. Long protracted boiling destroys the pleasant natural flavor of the fruit, and darkens it. ■
Preserves should boil gently lest they burn, and in order that the sugar may thoroughly penetrate the fruit. Marmalades or the different butters will be smoother, better flavored, and will require less boil- ing if the fruit (peaches, quinces, oranges, and apples make the best) is well cooked and mashed before adding either sugar or cider. It is important to stir constantly.
In making either preserves or marmalades, follow the directions as regards kettle, sugar and putting up, already given for jellies and jams. Dried fruits are
PREgilEVES. 239
much nicer and require less boiling, if clean soft water is poured over them and allowed to stand over night. In the morning boil until tender in.the water, sweeten- ing five minutes before removing from the stove.
To dry corn or fruits nicely, spread in shallow boxes or box covers, and cover with mosquito net- ting to prevent flies reaching them. When dry put up in jars and cover closely, or in paper sacks. Dried peaches are better when halved and the cavities sprinkled with sugar in drying. The fruit must be good however, as poor fruit cannot be redeemed by any process. Another excellent way is to dry them in the oven, and when about half done, place in a crock a layer of peaches alternately with a layer of sugar. Cherries and all other kinds of fruit are ex- cellent dried in this manner.
CHERRY PRESERVES. Choose sour ones — the early Richmond is very nice, — seed nearly all, allow an amount of sugar equal to the fruit. Take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving kettle, boil slowly ten minutes, skim out the cherries, add rest of sugar to the syrup, boil, skim, and pour over the cherries ; the next day drain off the syrup, boil, skim if necessary, add the cherries, boil twenty minutes, and seal up in small jars.