Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 ounces of citron
- half pint of very rich milk
- half pound of powdered loaf sugar
- a pound of zante currants
- a pint of rich cream
- two dozen sweet
- eight eggs till very light
- lemon juice
Directions
Mrs. Gov. Grover, Oregon, 1859.
Take two dozen sweet and half a dozen bitter almonds ; blanch in scalding water, throw into a bowl of cold water ; pound one at a time in a mortar, till they become a smooth paste, free from the smallest lumps. As you proceed, add frequently a few drops of rose water or lemon juice to make them light and prevent their oiling. Seed and cut in half a quarter of a pound of the best bloom raisins ; mix with them a quarter of a pound of Zante currants, picked, washed and dried, and add to the raisins and, currants three ounces of citron, chopped ; mix the citron with the ais ins and currants, and dredge them all with flour
310 THE BUCKEYE COOK BOOK.
to prevent their sinking or clodding. Take a half pint of very rich milk, split a vanilla bean, and cut it into pieces two or three inches long, and boil it in the milk till the flavor of the vanilla is well extracted, then strain it out and mix the vanilla milk with a pint of rich cream, and stir in gradually a half pound of powdered loaf sugar and a nutmeg grated. Then add the pounded almonds, and a large wine glass of either marasquino, noyau, curacoa or the very best brandy. Beat in a shallow pan the yolks of eight eggs till very light, thick and smooth, and stir them gradually into the mixture. Simmer it over the fire, (stirring it all the time), but take it off just as it is about to come to a boil, otherwise it will curdle. Then, while the mixture is hot, stir in the raisins, currants and citron. Set it to cool, and then add a large teacupful of preserved strawberries or raspber- ries, half a dozen preserved apricots or peaches, half a dozen preserved green limes, and any other very nice and delicate sweetmeats ; whip to a stiff froth an- other pint of cream, and add it lightly to the mixture ; put the whole into a large melon mould that opens in the middle, and freeze it in the usual way. It will take four -hours to freeze it well. Do not turn it out till just before it is wanted, then send it to table on a glass dish.