Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
| 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
- one cup butter
- one cup sugar
- half cup cream
- one cup fresh fruit
- two cups sugar
- two teaspoons flour mixed through
- half cup butter
- two cups water
- one-half cups of powdered sugar
- two cupfuls of grated maple sugar
- one cupful of chopped nuts
- one cup of hot milk
- one cup of sugar
- one pint boiling grape juice
- a cup of butter
- a cupful of crushed berries just at serving time
- a cupful of cream
- a cup of sugar into the yolk
- two lemons
- one egg
- one egg very light
- one teaspoonf ul of va- nilla extract
- two eggs
- mace
Directions
Sauce. — Heaping tablespoonful butter, teacupful sugar, juice of two lemons ; add cup boiling water and set on stove to sim- mer.
Creamy Fruit Sauce. — Cream one cup butter, beat into it one cup sugar; add half cup cream or milk; gradually add one cup fresh fruit, cherries, berries, malaga grapes or orange pulp. — Mrs. R. L.
Lemon Sauce. — Take two cups sugar, with two teaspoons flour mixed through it; half cup butter, two cups water; slice lemon very thin, halve the slices, using half a lemon; do not put lemon in till sauce has boiled. — Mrs. R. L.
Strawberry Sauce. — Cream half a cup of butter with one and one-half cups of powdered sugar ; add the yolk of one egg ; add a cupful of crushed berries just at serving time. Any fruit in season may be used in this way for either steamed or baked pudding.
Maple Nougat. — A delectable touch to ice cream is maple nougat. Boil two cupfuls of grated maple sugar, half a cupful of cream and a walnut of butter until thick and waxy when dropped into cold water, then add one cupful of chopped nuts, preferably English walnuts. Pour while hot over portions of cream ready for serving.
Foamy Sauce. — Beat the yolk of one egg very light and the white until dry. Gradually beat one-half a cup of sugar into the yolk ; then fold in the white ; add one teaspoonf ul of va- nilla extract and one cup of hot milk. — Mix thoroughly and serve at once. — Boston Cooking School.
Sauce for Pudding. — Cream one-half a cup of butter ; gradu- ally beat in one cup of sugar and then the whites of two eggs, beaten stiff; flavor with vanilla, mace or brandy. — Boston Cooking School.
Grape Juice Sauce. — Pass through a sieve, together, three or four times, one cup sugar and three level tablespoons of corn starch or flour; pour over one pint boiling grape juice; stir