Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| 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 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mace | 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
- a pint of cream
- a pound of sweet almonds
- two bowls of cottage cheese
- ten eggs
- half their weight of sugar
- mace
- cinnamon
- nutmeg
Directions
Grate the white part of the cocoa-nut, and pile it up in the middle; this is nice to eat with preserves or fruit, and is a delicate relish for tea.
CHEESE CAKE. To two bowls of cottage cheese, add ten eggs, and half a pint of cream, mace, cinnamon, sugar, and nutmeg, to the taste ; add a little brandy ; bake in puff paste.
ALMOND CHEESE CAKE. Blanch a pound of sweet almonds, and a few bitter ; pound them in a mortar, with a little rose- water ; add ten eggs, beaten very light, and sugar 13
142 FAMILY RECEIPT BOOK.
to the taste ; a glass of brandy, and some lemon peel ; bake in puff paste. You may take equal quantities of almonds and cocoa-nut.
TO PRESERVE LEMON PEEL. Take out all the inside, and lay them in salt and water for two days ; then wash them well ; put them in fresh water; let them boil till tender; then take them up ; throw off the water ; and make a syrup with half their weight of sugar ; put in the peel for twenty minutes ; then take them up ; and when the syrup is thick, pour over the peel; put them in jars, and cover tightly. This may be used as citron.