Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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 sugar
- half cup butter
- one pound of powdered sugar
- two cups maple sugar
- one cup water
- one tablespoon butter
- two tablespoons of thick sweet cream
- one cup whipped cream
- half cup sugar
- one cup grated cocoanut
- half cup currants
- one cup bread crumbs
- one cup chopped citron
- one cup pecans
- one cup sugar
- one cup of sugar
- one cup of bread crumbs
- one teaspoon baking powder
- one pound seeded raisins
- half cake chocolate
- three eggs
- two dozen block cakes
- one lemon
- one egg beaten well
- one orange
- one second
- four eggs beaten well
- two large cups seeded raisins
- two large apples chopped
- two eggs
- one table- spoon of butter
- two table- spoons of sweet milk
- salt
Directions
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The Ladies Home Journal
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Chocolate Icing. — Three cups sugar, oue cup milk, half cup butter, half cake chocolate, whites of three eggs. This will ice two dozen block cakes. — Miss Lizzie Treadwell.
Cold Icing. — No. 1. — Whites of three eggs; when partially beaten stir in one pound of powdered sugar and juice of one lemon; then beat till white and thick. Before icing tops of cakes rub them slightly with flour. Spread on the icing with a knife, dipping constantly in cold water to make the icing smooth.
Caramel Icing. — Two cups maple sugar, one cup water, one tablespoon butter; boil till it hardens when dropped in water; take off the stove and add two tablespoons of thick sweet cream and beat thoroughly. — Mrs. Chas. King.
Golden Frosting. — A very delicious and handsome frosting can be made by using yolks of eggs instead of whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. Good for orange cake. — Mrs. Chas. King.
Cream for Cake. — One egg beaten well, one cup whipped cream, half cup sugar, one cup grated cocoanut, the grated rind and juice of one orange; sprinkle cocoanut over it. — Mrs. W. H. Wilson.
176 HOW WE COOK IN TENNESSEE.
"The proof of the pudding lies in the eating."
General Rules. — In boiling puddings, mind that the cloth be perfectly clean. Dip it in hot water and dredge well with flour, by sifting the flour over it. When bagged, tie the string tight, leaving sufficient room in the bag for expansion by swelling. Put the pudding in a pot of boiling water, placing an old plate on the bottom. Keep sufficient water in the pot to cover the pudding, being careful not to let the boiling cease one second. A teakettle of boiling water should be at hand to add as the water boils away. Dip the pudding into cold water immedi- ately upon taking out, which prevents its adhering to the cloth ; make your pudding-bag of thick cloth; if it is thin, it will admit water and deteriorate the pudding. If you use a pud- ding-mold, grease well with butter from which the salt has been carefully washed.
Plum Pudding. — Four eggs beaten well, but not separately; two large cups seeded raisins, half cup currants, one cup bread crumbs, one cup chopped citron, one cup pecans, two large apples chopped, one cup sugar, spice and brandy to taste; steam four hours. Make a sauce of butter and sugar and brandy, mixing brandy and sugar into butter little by little.
Plum Pudding. — Two eggs, one cup of sugar, one table- spoon of butter, one cup of bread crumbs, one teaspoon baking powder, pinch of salt, one pound seeded raisins, two table- spoons of sweet milk; have the raisins well floured. Put in a thick domestic cloth; dip the cloth in boiling water and then flour that well and pour pudding on ; tie tight as possible ; put