Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Arrowroot | not in our table | 0 |
| Fruit | 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
- quarter cup cold water
- quarter cup boiling- water
- one cup sugar
- one pint heavy cream
- two tablespoons chopped candied cherries
- quarter pound blanched
- one quart of hot milk
- one cup of sugar
- quarter cup of cold water half an hour
- half cup of boiling water
- one cup of orange juice
- two tablespoons of sugar
- a pinch of salt
- a pint of milk
- half dozen rolled stale macaroons
- one dozen marshmallows
- three table- spoons of arrowroot dissolved in a little milk
- four eggs
- one-quarter box of gelatine in quarter cup of cold water half an hour
- one lemon
- three eggs stiff
- three eggs
- six eggs
- three large tablespoons of dark fruit jelly
- half box of gelatine
- salt
Directions
Knox's gelatine, quarter cup cold water, quarter cup boiling- water, one cup sugar, one pint heavy cream, half dozen rolled stale macaroons, one dozen marshmallows, cut in small pieces, two tablespoons chopped candied cherries, vanilla or sherry, quarter pound blanched and chopped almonds. Soak gelatine in cold water, dissolve in boiling water, and add sugar. When mixture is cold, add cream beaten until stiff, almonds, maca- roons, marshmallows and candied cherries. Flavor with va- nilla or sherry. Turn into a mold first dipped in cold water, and chill. Remove from mold and serve with angel cake.
Maraschino Velvet.— One quart of hot milk, three table- spoons of arrowroot dissolved in a little milk, one cup of sugar ; when well cooked add the stiffly beaten whites of four eggs, pinch of salt; line bottom of border mold with maraschino •merries ; pour in the cream ; set on ice ; unmold ; fill the center with red wine jelly; serve with cream.
Orange Cream. — Soak one-quarter box of gelatine in quarter cup of cold water half an hour ; then dissolve it in half cup of boiling water ; add one cup of sugar, juice of one lemon ; strain it and add one cup of orange juice and pulp. Set this in ice water to cool. Beat the whites of three eggs stiff, and when the jelly begins to stiffen beat it light, then add the whites of eggs and beat together. Put in a cool place to harden. Serve with custard sauce, using the yolks of three eggs, two tablespoons of sugar, a pinch of salt, and a pint of milk; cook it over hot water till creamy and smooth. Strain and when cool flavor with vanilla.
Float. — To a common sized bowl of cream, sweetened and flavored with wine, take the whites of six eggs, three large tablespoons of dark fruit jelly.— Tested by Mrs. Benton.
Pineapple Souffle.— Cover half box of gelatine with cold water, and when dissolved place on the fire till it is a liquid; add beaten whites of three eggs, one cup sugar, the .juice of