Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Coffee | 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
- 1 cup sugar
- 1 clip liot water
- 3 eggs without beating
- 2 eggs
- one has a coffee mill
Directions
Let 1 Clip liot water and i/. cup butter eonie to a boil and stir in ] cnp flour; when cool add 3 eggs without beating; drop in a dripping pan and bake twenty or twenty-five minutes ; cut and (ill.
Cream for Puffs — Let 1 pt. milk come to a boil and stir in 2 eggs, 1 cup sugar, i/o cup flour beaten together with a little cold milk; boil until thick and flavor with Royce's vanilla.
Mrs. W. J. Richards.
COOKIES, DOUGHNUTS. LITTLE CAKES, ETC. ig^
THE WARREN COOK BOOK
Miss Lora Alden
Coffee for family use should be bought in small quantities, freshly roasted and if one has a coffee mill, ground at home as need- ed, because after being ground unless kept air tight, it quickly de- teriorates. If not bought in air tight cans with tight fitting cover, it should be emptied into canister as soon as brought from the gro- cer's.
Coffee may be served as filtered coffee, infusion of coffee, or de- coction of coffee. Commonly speaking, boiled coffee is preferred, and is more economical for the consumer. According to the way in which it is to be made, coft'ee is ground fine, medium and coarse. In making filtered coffee it should be ground fine, for boiled, coarse or medium .