Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marshmallow | 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
- one cup sugar
- one cup of chocolate in one-half cup of boiling water
- one-half pints of boiling milk
- one pint milk
- three tablespoons corn starch
- two cups sugar
- one-half cups of the sugar
- half cup sugar in whites of eggs
- two tablespoons flour
- one quart milk
- half cup sugar
- half cup sugar into yellows
- half cup butter
- three tablespoons of cream
- half cup cherry pre- serves added last
- a pound of marshmallows into fine pieces
- a cup of thick cream stiff
- five eggs
- two tea- spoons baking powder
- one-half cup of boiling water
- five beaten eggs
- five eggs beaten separately
- salt
Directions
Prune Whip. — Eighteen prunes, whites of five eggs, two tea- spoons baking powder, one cup sugar; cook prunes, when cold seed and mash them; add one cup sugar and mix. Then add baking powder and whites of eggs. Stir all together and pour into a baking dish and set in moderate oven for twenty minutes. Serve with whip cream. — Mrs. Chas. E. Jones.
Cream of Chocolate Whips. — Dissolve one cup of chocolate in one-half cup of boiling water, and add it to one and one-half pints of boiling milk. Take one pint milk, one cup sugar, three tablespoons corn starch, five beaten eggs. Mix and add to the boiling milk, stir until it thickens. Add a little salt. Pour into cups, top with plain whipped cream.
French Pudding. — Five eggs, beat whites of four of them, put the whole of other egg in yellows, two cups sugar, one and one-half cups of the sugar, beat into the yellows, the remaining half cup sugar in whites of eggs, two tablespoons flour, one quart milk. Let milk come to a boiling point, then mix all and let come to a boil again. Put in bowl and let it congeal, then put on the whites and let brown in slow oven.
Caramel Pudding. — Five eggs beaten separately; into whites put half cup sugar, and half cup sugar into yellows, half cup butter, two or three tablespoons of cream, half cup cherry pre- serves added last. Beat the whites and put on top. Brown lightly. Very fine.
Marshmallow Pudding. — Cut half a pound of marshmallows into fine pieces ; put a wine glassful of candied cherries with Ja- maica rum and let them soak while preparing the nuts and cream. Shell and chop enough English walnuts to make half a cupful, and whip a cup of thick cream stiff; drain the cherries and cut up ; sweeten the cream before whipping ; then add the other ingredients; flavor with vanilla and pour into a mold; chill thoroughly and turn out.
COOK WITH GAS