Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Pudding | 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 flour
- 1 tablespoonful butter
- three tablespoonfuls of sugar
- 1 teaspoonful butter
- 1 cup sugar
- 1 quart milk
- 2 cups flour
- 1 teaspoonful sugar
- 3 gills flour
- 1 gill milk
- 1 tablespoonful sugar
- a pinch of salt
- a quart of finely sliced apples
- a piece of butter the size of an egg
- a large tablespoonful of flour
- a cup of boiled cider
- 69 feather pudding* % cup sugar
- 2 level teaspoonfuls baking- a pinch of salt
- 1 egg
- six well-buttered cups
- one table- spoonful of molasses
- 2 eggs
- one orange
- 2 dessertspoonfuls lard
- 1 heaping teaspoonful baking- powder
- 1 small cup sweet milk
- 2 heaping tablespoonfuls butter 1 heaping tablespoonful baking % teaspoonful s
- 1 heaping tablespoonful baking % teaspoonful salt
- two parts
- butter the size of an egg
- salt
- nutmeg
Directions
Feather Pudding*
% cup sugar. 1 cup flour.
X cup cold water. 1 tablespoonful butter.
2 level teaspoonfuls baking- A pinch of salt,
powder. 1 egg.
Put fruit, cherries preferred, in six well-buttered cups, then pour in the batter and steam forty minutes. Serve hot with milk or any palatable sauce.
MRS. HENRY COLTON.
Cherry Pudding*
Butter lightly slices of stale bread. Cut in small pieces and dip into milk. Place in the bottom of the pudding-dish a layer of bread. Cover with stoned cherries. Fill the dish with alternate layers of bread and cherries having bread on top. Bake two hours very slowly. Serve with a hard sauce of butter and sugar, flavored as desired.
MRS. H. S. BOARDMAN.
Take a quart of finely sliced apples, place in a deep pie plate, sprinkle with sugar and nutmeg. Make a very rich biscuit dough, cover the apples with it, and bake until the apples are soft, from one-half to three- quarters of an hour. Turn out on a hot plate ; this brings the apples on top ; sprinkle with more sugar and cover with the sauce. Serve hot.
Sauce : — Melt a piece of butter the size of an egg, add a large tablespoonful of flour, stir until smooth. Add one-quarter of a cup of boiled cider, one table- spoonful of molasses, and three tablespoonfuls of sugar. Mix all together, and add enough boiling water to make a sauce the consistency of a very thick custard.
MISS MARY H. GLEASON.
70 THE DEWEY COOK BOOK.
Orange Pudding*
1 teaspoonful butter.
1 cup sugar. % cup rolled crackers. 1 quart milk.
Grated rind and juice of one orange, mix and bake.
MRS. HENRY COLTON.
Rice Pudding*
%_ cup rice.
cup cream. Vanilla.
1 quart milk.
Butter size of a butternut.
Put the ingredients together without swelling the rice. Bake, very slowly, two hours ; stir often at first.
MRS. HIRAM CARLETON.
Short Cake*
2 cups flour.
2 dessertspoonfuls lard, worked in the flour.
1 heaping teaspoonful baking- powder.
1 teaspoonful sugar. 1 small cup sweet milk. %, teaspoonful salt.
MRS. E. P. SMILIE.
Strawberry Shortcake*
3 gills flour. 1 gill milk, generous measure.
1 tablespoonful sugar. 2 heaping tablespoonfuls butter
1 heaping tablespoonful baking % teaspoonful salt, powder.
Mix the dry ingredients, and put twice through a seive. Rub the butter through this mixture ; then wet with the milk. Butter a large deep pie plate. Divide the dough into two parts, and roll out the size of the plate. Lay them in the plate, one on top of the other, and bake in a quick oven. Take from the oven and tear gently apart ; place the under one on a warm plate,