Estimated Nutrition (whole recipe, rough)
Counts 16 of 21 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Butternut | not in our table | 0 |
| Meat | not in our table | 0 |
| Cider | not in our table | 0 |
| Pie | 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
- 3 ounces grated cheese
- one ounce of butter
- two cups of almonds
- one cup of salt
- one tablespoonful of butter
- 2 cups sugar
- 1 cup molasses
- 2 tablespoonfuls cornstarch wet in a little cold water
- half cups of boiling water on the cornstarch
- one cup of cranberries
- one cup of sugar
- one cup of chopped butternut meats
- 6 tablespoonfuls water
- 3 tablespoonfuls cider
- a pinch of cayenne
- a teaspoonful of vanilla
- a cup of raisins chopped together
- a pinch of salt
- one egg
- 53 cheese straws* take well beaten biscuit dough
- two hard boiled eggs
- one caper on top of each olive
- two crusts
- three pies
- 55 cranberry pie* one cup of cranberries
- one crust in a deep pie plate
- butter the size of an egg
- cayenne
- salt
- nutmeg
- cinnamon
Directions
Cheese Straws*
I ounce flour. | Yolk of one egg.
3 ounces grated cheese. i Butter the size of an egg.
i teaspoonful salt. | A pinch of cayenne.
Mix flour, cayenne, cheese and salt together, and moisten with the egg. Mix all to a smooth paste, roll out on a board and cut into strips an eighth of an inch wide, five inches long, and an eighth of an inch thick. Place these on sheets or pans in an oven (2400 F.) and bake until brown. Put the straws through rings which must be an eighth of an inch wide.
MISS ALICE E. NEWELL.
Cheese Straws*
Take well beaten biscuit dough, roll out as thin as possible and sprinke a thick layer of grated cheese over it. Fold the dough together, roll it again very thin and sprinkle with grated cheese. Repeat this three times ; then roll it out again and cut into narrow strips as long as the middle finger. Bake a light brown in a slow oven.
MRS. A. W. SLOCUM.
Stuffed Olives
Remove the stones from olives, with a corer. Then prepare the stuffing with the yolks of two hard boiled eggs, pounded smooth, one ounce of butter, the juice of half a lemon ; stir together. Fill the olives with the preparation and place one caper on top of each olive. Let stand on ice thirty minutes, to harden, then serve.
MRS. A. W. SLOCUM.
Salted Almonds*
Blanche two cups of almonds. Boil eight minutes in water, with one cup of salt. Saute quickly in one tablespoonful of butter for each cup of almonds. The almonds do not become rancid, and are not covered with salt crystals.
MISS ELLA M. BAILEY.
Mock Cherry Pic.
i cup cranberries. I cup sugar.
i cup hot water. % cup stoned raisins.
i tablespoonful flour.
Put this mixture on the stove and cook until the berries are done, stirring all the time. When the mix- ture is cool add a teaspoonful of vanilla, this gives the cherry taste. Bake with two crusts.
MISS MARY G. DEWEY.
Mock Cherry Pie.
i cup raw cranberries.
I teaspoonful vanilla.
Add small pieces of butter.
I cup sugar, i cup water.
i tablespoonful flour sprinkled on top.
MRS. C. A. SPARROW.
Cranberry Pie.
1 qt. cranberries chopped fine.
2 cups sugar.
Salt, nutmeg and cinnamon to taste.
1 cup molasses.
2 tablespoonfuls cornstarch
wet in a little cold water.
Pour one and a half cups of boiling water on the cornstarch, stirring until smooth, add to the above mix- ture. Add spice to taste. This will make three pies.
MISS M. D. WHITE.
Cranberry Pie*
One cup of cranberries and half a cup of raisins chopped together, add one cup of sugar. Bake with two crusts.
MRS. C. L. SMITH.
Butternut Pie*
One cup of chopped butternut meats, added to a rich custard filling. Bake in one crust in a deep pie plate. Very rich and delicious for those who like the butternut flavor.
MRS. HENRY COLTON.
Raisin Pie*
i cup chopped raisins. I cracker, rolled. A pinch of salt. Juice of half a lemon.
i egg, beaten, i cup sugar, i teaspoonful butter, i cup water.
Boil the raisins in the water for five minutes, add the other ingredients. Bake with two crusts.
Raisin Pie*
I cup raisins. I cup cold water. A little lemon juice.
Bake with two crusts.
i cup sugar.
i teaspoonful cornstarch. A small piece butter.
MRS. HENRY COLTON.
Boiled Cider Pie*
% cup sugar.
6 tablespoonfuls water.
% teaspoonful flour.
3 tablespoonfuls cider, i egg, well beaten. Flavor-lemon, wine or nutmeg.
Let the sugar, cider, and half the water come to a boil. Add the well beaten egg, the flour mixed in the other half of the water, and the flavoring. Bake with two crusts.