Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| 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 |
| Cake | 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
- 1 cup sugar
- 2 teaspoonfuls baking powder
- one cup of sugar
- 2 cups sugar
- 2 teaspoonfuls cream of tartar
- 2 cups flour
- 2 tablespoonfuls water
- two tablespoonfuls of sugar
- two teaspoonfuls of water
- one pint of milk
- one pint of cream over one
- half cups of powdered sugar
- one teaspoonful of maple sugar
- one tablespoonful of butter
- three tablespoonfuls of flour
- one cup of water
- a pint of cream
- a cup of butter
- a cup of sugar
- 4 eggs
- one raw apple grated
- one egg
- one lemon
- 6 eggs
- two eggs
- 3 eggs
- two cakes
- 57 two small tablespoonfuls of cornstarch
- one small teacupful of sugar
- three eggs are being beaten to a stiff froth
- one crust
- three eggs
- salt
Directions
Washington Pie,
Butter size of an egg. i cup flour.
1 cup sugar. 4 eggs.
2 teaspoonfuls baking powder. Bake in sheets in round tins.
Filling. — One raw apple grated, one cup of sugar, one egg, juice and peel of one lemon. Cook until it thickens.
MRS. J. W. CLARK.
Cream Pie or Cake*
2 cups sugar.
2 teaspoonfuls cream of tartar, i teaspoonful soda.
2 cups flour. 6 eggs.
2 tablespoonfuls water.
Mix the flour, sugar, and cream of tartar together, add the eggs, well beaten. Dissolve the soda in the water. Bake in shallow pans.
MRS. R. P. J. BURGESS.
Whipped Cream Pie*
Make a shell of delicate pastry and fill with the fol- lowing mixture : Whip half a pint of cream, sweeten and flavor with vanilla. Add a meringue made of the beaten whites of two eggs, and two tablespoonfuls of sugar. Brown lightly with a shovel of hot coals.
MRS. EDWARD DEWEY.
Cream Pie*
i teaspoonful cream of tartar, i cup sugar.
I cups flour. % teaspoonful soda in two teaspoonfuls of water.
This will make two cakes. Split while warm and put in the cream .
Cream for Filling : — Boil one pint of milk. Take
two small tablespoonfuls of cornstarch, beaten in a little milk, add two eggs, one small teacupful of sugar ; when the milk boils stir them in slowly. Take off the fire and add half a cup of butter, and flavor to taste.
MRS. EDWARD DEWEY.
Cream Pie*
Pour one pint of cream over one and a half cups of powdered sugar, and one teaspoonful of maple sugar. Let it stand while the whites of three eggs are being beaten to a stiff froth, add this to the cream and beat thoroughly. Grate a little nutmeg on the mixture, and bake like custard pie, but not quite so long.
MRS. CHARLES DEWEY.
Sour Cream Pie«
i cup sour cream.
i cup raisins, seeded and
chopped. A little salt and spice to taste.
i cup sugar. Yolks two eggs.
Bake with one crust and frost with whites of eggs. This can be made with all sour milk, or part milk and part cream.
Lemon Pie.
Line a plate with crust and bake. Take a cup of sugar, three eggs, (saving out the white of one) , one tablespoonful of butter, three tablespoonfuls of flour, one cup of water, juice and grated rind of one lemon. Mix, and cook in a double boiler until thick. Pour into the crust and cool. Then frost with the white of the egg beaten with a little sugar. Brown slightly.
MRS. KATHERLNE CHAPMAN.