Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- four quarts
- four cups
- two pint molds
- two quart measure
- two pint measure
- two half pint measure
- two gill measures
- one boiler
- six gallons
- one milk strainer
- one bread-pan
- six quarts
- one deep pan
- one six-quart pan
- one four-quart pan
- two two-quart pans
- two one-quart pans
- two dish pans
- two two-quart covered tin pails
- one four-quart covered tin pail
- two tin-lined sauce pans
- four half-pint molds
- one skimmer
- two dippers of different size
- two funnels
- one
- three sco
- four bread-pans
- four jelly-cake pans
- four round
- two ifo inch deep
- one coffee-pot
- one tea-pot
- one colander
- one large bread-grater
- one small nutmeg-grater
- one wire-sieve
- one hand sieve
- one egg-beater
- one spice-box
- one pepper-box
- one cayenne pepper-box
- one potato-cutter
- one dozen muffin-rings
- one soap-shaker
- one tea-kettle
- one wire spoon
- one tea-canister
- one toasting-rack
Directions
One boiler for clothes, holding six gallons, with copper bottom or all copper.
One milk strainer.
One bread-pan, holding five or six quarts.
One deep pan for preserving and can- ning fruits.
One six-quart pan.
One four-quart pan.
Two two-quart pans.
Two one-quart pans.
Two dish pans.
Two two-quart covered tin pails.
One four-quart covered tin pail.
Two tin-lined sauce pans with covers holding four quarts each, for boiling potatoes, cabbages, etc.
Four cups with handles.
Two pint molds, tor rice, blanc-mange, etc.
Four half-pint molds.
One skimmer with handle.
Two dippers of different size.
Two funnels, one for jugs and one for cruets.
Two quart measure.
Two pint measure.
Two half pint measure.
Two gill measures.
If possible, get these measures broad and low, instead of high and slen-
der, as they are much more easily
kept clean. Three sco(jps of diflferent size. _ Four bread-pans for baking, ihe
smallest make the best-sized loaves .
and will do for cake also. Four jelly-cake pans.. Four round and two long pie-pans. Two Ifo inch deep for custard and
cocoa-nut pies. One coffee-pot. One tea-pot. One colander. One large bread-grater. One small nutmeg-grater. One wire-sieve.
One hand sieve (quart measure), One fr3'ing-basket. One egg-beater. One spice-box. One pepper-box. One cayenne pepper-box. One pepper-box for salt. Cue biscuit-cutter. .One potato-cutter. One dozen muffin-rings. One soap-shaker. One tea-kettle with copper bottom or
all copper. One wire spoon. One tea-canister. One toasting-rack.