Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 cupful sugar
- two tablespoonfuls butter
- three tablespoonfuls of butter
- one cup of thin maple syrup
- one cupful of scalding cream
- one cupful of maple syrup
- one section of the skin
- twelve oranges peeled
- one cocoanut
- one pineapple sliced
- three large oranges
- one orange
- four eggs
- two eggs
- three level tablespoonfuls of flour
- one-half cup- fuls of macaroons
- salt
Directions
Jackson Produce Go. Buys Old Feather Beds.
fully and cover with a very stiff icing. Keep the orange cups in a cool place. — Mrs. Emma Buford.
Stuffed Bananas. — Cut half an inch from both ends of ba- nana; remove one section of the skin and take out the fruit, using only a part of it. Cut in thin slices and mix with it grated pineapple, orange pulp, malaga grapes (cut and seeded) and brandy cherries in equal parts. Sprinkle powdered sugar over all; a little maraschina and sherry wine; refill the cases and cover with whipped cream. This is a course for a luncheon.
Ambrosia. — Eight or twelve oranges peeled and sliced, one cocoanut, one pineapple sliced; alternate layers of each, with sugar sprinkled on ; have the top of cocoanut.
Orange Butter. — Juice three large oranges, grated rind one orange, one cupful sugar, yolks of four eggs, whites two eggs, two tablespoonfuls butter. Beat the eggs, yolks and whites to- gether, until thick; then put all the ingredients into a double boiler and cook, stirring constantly until as thick as honey. Turn out and use when cold. This will keep for several weeks in a cool place. — Tested by Mrs. F. R. Bray.
Maple Souffle.— Melt three tablespoonfuls of butter, add three level tablespoonfuls of flour and when frothy, also, gradually, one cup of thin maple syrup. When the mixture boils remove from the fire and slowly pour over the well-beaten yolks of four eggs, and bake in a moderate oven thirty minutes or until well puffed up and firm to. the touch.
Maple and Macaroon Souffle.— Pound one and one-half cup- fuls of macaroons ; measure after pounding. Add one cupful of scalding cream ; when cool stir in one cupful of maple syrup, a few grains of salt and the yolks of four eggs, well beaten; mix thoroughly, then fold in the whites of the eggs beaten until