Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 tablespoon flour rubbed smooth in a little water
- 1 teaspoon royce's vanilla
- 1 teaspoon royce's almond extract
- 1/0 cup pow^dered sugar
- 1 beaten egg
- 1 food
- salt
Directions
Scald 1 qt. milk ; add 1 cup sugar, 1 tablespoon flour rubbed smooth in a little water, and 1 beaten egg; stir and cook, for twenty minutes ; add pinch of salt ; strain and cool ; flavor with 1 teaspoon Royce's vanilla and 1 teaspoon Royce's almond extract; add 1 qt. whipped cream; color green with Burnett's leaf green, and freeze. "When frozen turn into a mould and sprinkle with candied cherries ; fill center of mould wnth 1 pt. whipped cream, whipped to stiff froth, adding 1/0 cup pow^dered sugar and 1 teaspoon Royce's vanilla: pack in ice and salt and let stand two hours. Mrs. F. E. Sill.
2 1 6 THE WARREN COOK BOOK.
FOOD FOR THE SICK. 2 1 1
FOOD FOR THE SICK
Mrs. W. S. Pierce
i\Iany persons think that the more they eat the more strength they will have, forgetting that they are only able to assimilate the amount of necessary nourishment and all over this is worse than -wasted, for it clogs the system in its removal. It was Balzac who said, "if there is anything sadder than unrecognized genius, it Is a misunderstood stomach."'
Statistics jirov.e that % of all disease is brought about by er- ror in diet. The correct proportions of food-principles have n(jt been maintained, or the food has been improperly cooked. Physic- ians agree, with but few exceptions, that the proper preparation of food for the sick is of as great importance in the restoration to health as administration of drugs. Time and manner of serving are of ecpial importance. Take especial care in setting an invalid's tray Cover with a spotless tray-cloth or napkin. Avoid having too mam things on the tray at one time. Salt may appear, but pepper never Foods which are intended to be served hot should be placed in heat ed dishes and kept covered during transit from kitchen. Equal care i-hould be taken to have cold foods served cold. Serve in small quan- tities. The sight of too much food often destroys the appetite.
If patient is restricted to milk diet and milk is somewhat objec- tionable, it may be tolerated by serving in different ways, such as koumiss, albumenized milk, or by adding Apollinaris, seltzer water or rennet.