Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 1 cup of flour
- 1/2 teaspoon of soda to 1 cup of flour
- 1 teaspoon of soda to 1 cup of molasses
- 1 cup of molasses
- 8 fondant
- one side
- 1 level teaspoon baking powder to 1 level cup of flour
- 1 level cup of flour
- 1 level teaspoon cream of tartar to 1 cup of flour
- 2 heaping tablespoons of cornstarch to 1 qt
Directions
Au gratin: Dishes prepared with sauce and crumbs and baked.
Bisque: A white soup made of shell fish.
To Blanch: To place any article on fire till it boils then plunge in cold water. To remove the skin by immers- ing in boiling water.
Consomme: Clear soup or bouillon boiled down very rich.
Croustades: Fried forms of bread to serve minces or other meats upon.
Entree: A small dish usually served between the courses at dinner.
Fondant: Sugar boiled and beaten to a creamy paste.
Ragout: A rich, brown stew with mushrooms and vegetables, etc.
Rissole: Rich mince of meat or fish rolled in thin pas- try and fried.
Roux : A cooked mixture of butter and flour for thick- ening soups and stews.
Souffle: A very light, much whipped up pudding or omelet.
Timbale: A sort of pie in a mold.
To test fat, when it begins to smoke drop in slices of Irish potato; when it sinks it is not hot enough; when it does not sink at all but browns in a minute the fat is ready for crumbed articles, such as croquettes. It can be clarified with raw pieces of potato. Heat the fat gradually until the potato browns.
Boiling is allowing the article to be cooked in water after it has reached the boiling point.
Steaming is cooking by exposing the food to steam.
Stewing is boiling the food in a small quantity of water.
Baking is cooking food inside the oven.
Broiling is quickly searing or browning the food before the cooking begins in order to shut in the juices.
Fricaseeing is sauting food, then stewing.
Sauting is frying in a small quantity of fat, cooking food on one side and then on the other.
Frying is cooking food by immersing in hot fat.
1 level teaspoon baking powder to 1 level cup of flour.
1 level teaspoon cream of tartar to 1 cup of flour.
1/2 teaspoon of soda to 1 cup of flour.
1 teaspoon of soda to 1 cup of molasses.
2 heaping tablespoons of cornstarch to 1 qt. of milk. 114 oz. gelatin to 1 qt. of liquid.