Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- three pints of milk
- one cupful of sugar
- one pint of rich milk
- one pound raisins
- one-half pound pecans
- half pound almonds
- one pint of cream sweetened
- a quart of lemonade
- five eggs
- three tablespoonfuls of flour make a boiled custard
- three eggs beaten stiff
- three lemons
Directions
From three pints of milk, the yolks of five eggs, one cupful of sugar and three tablespoonfuls of flour make a boiled custard. Flavor with vanilla just after taking off the stove. When ready to freeze add one pint of rich milk and the whites of three eggs beaten stiff. When it begins to freeze — ^that is, when it is stiff enough to hold up the fruit — add one pound raisins, one-half pound pecans, one- half pound almonds and one-fourth pound maraschino cher- ries with juice, cut into small pieces. «
GOOD AND CHEAP SHERBET. Make a quart of lemonade with three lemons and one cupful of sugar. When partly frozen add one pint of cream sweetened and flavored with vanilla. In making the lemon- ade the sugar should be dissolved over the fire in part of the water. This is true of all sherbets. They have a finer
grain if the sugar used is put over the stove in part of the liquid just long enough to dissolve it thoroughly.