Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hickory Nut | not in our table | 0 |
| Meat | 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 cups boiling water
- 1 teaspoonful flour
- a pinch of salt
- 1 glass of jam
- 2 eggs 0800 1 c chopped hickory nut meats
- 1 glass jellv
- 3 hrs
- one much the same on the blackboard of the domestic science room in the woodlawn
- one from washington the best
- 14 people at 3y2 cents
- half way up
- 1 ggg 1 t vanilla cost
- 1 lemon
- 8 min 0024 total $0
- 6 costs $0
- eight people
- 2 use
- 2 cents
- 1/2 use
- salt
- allspice
- cloves
- cinnamon
- lemon peel
Directions
mix. Handle as little as possible. — Mrs. Hugh Latimer, 768 Johnson street, city.
Jam or Jelly Tart. Cost
1 glass of jam or jelly $0.0700
1 c flour 0142
2 T lard 0312
V4 t salt 0001
1-3 c cold water 0000
Gas, 15 minutes 0064
Costs 50.1210
Make the same as pastry for apple pie; roll very thin into a long strip to fit dripping pan about 8 by 14.
Spread jam or jelly over this; put on top crust, rolled thin; press edges to- gether and bake 15 minutes in hot oven. — Mrs. George Spencer, 1260 East Davis street, city.
Hickory Nut Pie. Cost
iy2 pts. milk $0.0755
4 t sugar 0036
2 eggs 0800
1 c chopped hickory nut meats .1250
$0.1841 Bake with an under crust only. — Mrs. W. W. Williams.
Second Prize.
For the best pudding of any kind, with its sauce given, was won by Mrs. H. H. Barnes, with the following recipe for carrot pudding.
Carrot Pudding.
1 c karo syrup
1 c grated raw carrots
i c grated raw potato
1 c chopped Oregon English walnuts
v. lb. seeded raisins
l"egg (cooking)
y-i c corn meal
iy2 c flour
1/2 t soda
2 t baking powder
1 t nutmeg
1 t allspice
1 t salt •
1 t Pearl shortening (for greas- ing)
.1250 .0750 .0400 .0141 .0211 .0004 .0042 .0130 .0083 .0003
Cost $0.3916
Jelly Sauce.
1 glass jellv (home-made) $0.0500
1 c cold water 0000
1 t com starch 000o
Fuel (pudding), 3 hrs.. V2 use.. .0612
Total cost $0.5035
Dissolve soda in a little warm water, stir in syrup, add other ingre- dients in order named. Turn into greased pudding mold, cover tightly and steam steadily fcr three hours. Any little dabs of jelly, preserves, stewed dried fruit or cold rice or oat- meal may be added with good results. — Mrs. H. H. Barnes, Ridgefield, Wash. (There were many variations on this same pudding in the unpublished recipes, and I saw one much the same on the blackboard of the domestic science room in the Woodlawn school on Thanksgiving day, but our judge thought this one from Washington the best and most original of the many.)
This recipe of Mrs. Barnes' is one of the very few I have received that goes to the press absolutely without correction of any kind, and the con- servation puzzle is surely solved in this splendid conservation recipe. I only wish she had told us how many it would serve.
Carrot Christinas Pudding. Cost.
1 c carrots, grated $0.0150
1 c potatoes, grated 0100
iy2 c raisins, chopped ( V2 pkg.) .0800
1 c suet, chopped 0375
1 t salt, level .0003
1 t soda 0007
iy2c flour 0211
Vz c sugar 0208
Vz c molasses 0212
1 t nutmegs 0130
1 t allspice 0083
V2 t cloves 0083
1 c cinnamon 0083
Fir wood, 3 hours, half use 0612
Cost of golden sauce 2042
Total cost $0.5090
Serves 14 people at 3y2 cents each. Mix together potatoes, suet, carrots, sugar, molasses and raisins. Sift salt and soda in flour, add spices and mix all well together. Put into well-but- tered molds set in sauce pan in boil- ing water to reach about half way up and steam three hours. Turn out care- iully. Will keep for weeks. Steam over hot water slightly when wanted for use. — Mrs. H. G. Thyng, 326 East Mohawk street, St. Johns, Or.
Golden Sauce.
1 c sugar (scant)
1-3 c butter
1 Ggg
1 t vanilla
Cost. .$0.0417 . .0833 . .0500 . .0292
Cost $0.2042
Beat the sugar and butter to a cream; add the well beaten egg and vanilla to taste. Beat all well to- gether.— Mrs. H. G. Thyng, 326 East Mohawk street, St. Johns, Or.
Uncle Wiggily Wants to Meet Every Child on The Telegram's Woman's Page
THE CONSERVATION OP SUGAR AND FATS
Carrot Pudding.
% c sugar $0.0104
1-3 c crisco 0462
1 c grated carrot 0150
1/2 c white flour 0070
V2 c whole wheat flour 0074
l~l-3 c chopped raisins at 12140
per lb 0666
1-3 t allspice 0027
1-3 t cloves 0027
y2 t cinnamon 0027
1-3 t salt 0001
1 c grated potato 0100
1 t soda 0007
Electricity 3 hours at 1 hour
full, 2 hours low current 0019
Total $0.1734
Cream crisco, add sugar, then car- rot and raisins, flour and spices; lastly add soda mixed with potato. Stir into greased molds and steam from two to three hours, depending on size of molds. Individual molds are a dainty way of serving. Carrot and potato must be cut in meat grinder, but potato must not be chopped be- fore it is needed or it will become dis- colored. Serve with lemon sauce. — Mrs. A. H. Pope, 1285 East Twentieth street South, city.
Lemon Sauee. Cost
i/2 c sugar $0.0208
1 c boiling water 0000
1 T corn starch 0016
1 T oleomargarine at 25c lb 0109
i/8 t salt 0003
1 lemon, large, at 35c dozen 0291
Electric current 8 min 0024
Total $0.0651
— Mrs. A. H. Pope, 1285 East Twen- tieth street, city.
Carrot Pudding. Cost
L c dark brown sugar $0.0417
I t Kaola (36c lb.) 0101
I c chopped raw carrots 0150
1 c chopped raw apples 0125
1 c raisins 0500
11/2 c flour 0211
1 t soda 0007
1/2 t salt 0002
1 t cinnamon 0083
% t cloves 0021
Gas 10 minutes 00T9
Simmering 3 hours 0120
Enough for 5 or 6 costs $0.1756
Pudding Sauee. Cost
2 c hot water $0.0000
4 t corn starch 0020
1 c sugar 0417
Rind and juice 1 lemon 0250
1 t Kaola 0101
14 t salt \ 0001
Cost of sauce $0.0789
Cost of pudding 1756
Total cost $0.2545
Chop apples and carrots fine. Melt Kaola and mix all ingredients thoroughly. Put into greased baking
powder cans and steam in covered kettle 3 hours. This is good hot or cold and while not rich, tastes as good as real plum pudding. I do not know why graham flour, corn meal or even rye flour could not be used in place of wheat flour though I have not tried it. Perhaps even oat meal or rolled oats could be used. — Mrs. G. L. Lindsley, 1575 Hawthorne avenue.
Carrot Pudding.
(Will serve eight people.)
lc grated carrots $0.0150
1 c grated potato 0100
I c flour 0141
1 c raisins 0500
1 t salt 0003
% t soda 0006
1 t cinnamon 0083
1 t molasses 0027
Wood fuel 3 hours (i/2 use).. .0612
Price of pudding $0.1622
Or 2 cents each.
Mix ingredients, sifting soda with the flour. Turn into well greased 3- pound mold and put into kettle of boiling water. Boil three hours. Serve With vanilla sauce.
Vanilla Sauce.
3 c water $0.0000
1 t flour 0009
% t salt 0001
1 t vanilla 0292
i/2 c honey 0875
$0.1177 Take three cups boiling water; thicken' with 1 teaspoonful flour; add a pinch of salt, flavor with a tea- spoonful vanilla and honey to sweeten. — Clarissa Johnson, 525 Six- teenth street, city.
Kaola Carrot Pudding.
Mrs. John Hinkle says: "Following is the recipe for Kaola plum pudding which I have worked out myself and served my family for Thanksgiving dinner."
1 c grated carrot $0.0150
1 c grated raw potato 0100
1 c Karo syrup (light or dark) .0625
V2 c graham flour 0074
1 c toasted and grated bread
crumbs 9152
y2 c melted Kaola 1000
1 t spice to taste 0250
1 t baking soda 0007
1 c raisins 9cSa
1/2 c currants 0500
14 c lemon peel (home made).. .0000 14, c sliced citron (15c cupful. . .0375 Fuel, wood 3 hours (1/2 use).. -06U
Cost of pudding $0.4343
Put together in order given and
boil 3 hours in well greased lard