Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Coffee | 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
- one cup of sugar
- two tablespoonfuls of granulated gelatine
- one pint of milk
- two tablespoonfuls flour
- half cups of sugar
- one pound of candied fruit
- six tablespoonfuls of sherry wine
- one cup of sweet milk
- one pint of whipped cream
- one cup of sweet rich milk
- one cup of hot maple syrup
- one pint of thick cream beaten stiff
- a cup of cold water
- a cup of boiling wacer
- a pint of thick cream
- a quart of milk
- a teaspoonful of vanilla
- a cup of maple syrup
- a cup of strong coffee
- a cup of sugar
- a pint of cream
- a piece of buttered paper between the cover
- two eggs beaten smooth
- four eggs
- one ices
- five eggs
- one small cup of sugar
- three eggs
- four eggs well beaten
- salt
Directions
one cup of sugar. Have ready half a box of gelatine (about two tablespoonfuls of granulated gelatine), soaked in half a cup of cold water and dissolved in half a cup of boiling wacer. Strain the gelatine into the orange juice, stir until the sugar is dissolved, and set away to become chilled. When ready to serve, arrange the orange "shells," fill them with the jelly, cut in cubes, decorate with whipped cream and candied cherries. This dish is very handsome. Color may be given the jell}' by the use of pink gelatine.
MISS E. M. BAILEY.
Frozen Pudding.
Heat one pint of milk, add two tablespoonfuls flour, a little salt, the yolks of two eggs beaten smooth, one and a half cups of sugar. After it begins to thicken, cook fifteen or twenty minutes. Let it cool, add a pint of thick cream, a quart of milk and a teaspoonful of vanilla. Freeze. When nearly frozen, add one pound of candied fruit, which has been cut up and soaked in five or six tablespoonfuls of sherry wine.
MBS. C. H. H EATON.
Frozen Pudding;.
3^ pound macaroons, rolled I i pint of cream, whipped.
fine. ' Sugar and vanilla.
% pound preserved cherries. |
Pack in freezer and let stand seven hours, or in winter set in snow out doors.
MRS. HENRY COLTON.
Frozen Custard.
Make a custard with one cup of sweet milk, yolks of four eggs, one-half a cup of maple syrup. Whip one
cup of cream, and add to the custard when cold. Freeze.
MRS. A. W. SLOCUM.
Coffee Moss*
Take one-half a cup of strong coffee, yolks of five eggs, one small cup of sugar. Cook like custard. When cold, add one pint of whipped cream. Pack in a mould and "still freeze."
MRS. W. A. BRIGGS. MRS. E. J. G.
Cafe Mousse*
Beat well the yolks of three eggs, add half a cup of sugar, and half a cup of strong coffee. Put all in a double boiler and stir until it is like a custard ; then strain and set away to cool. When cold, beat stiff a pint of cream, add the beaten whites of the eggs, and the coffee mixture. Stir well together, and pack in a pail with a tight cover. Put a piece of buttered paper between the cover and the pail with the buttered side up. Pack with pounded ice, and salt under, around and over it, and set in a cool place to freeze four hours.
mrs.'o'dell.
Maple Par fait*
Cook over the fire in a double boiler one cup of sweet rich milk, add the yolks of four eggs well beaten, and one cup of hot maple syrup ; cool, and add one pint of thick cream beaten stiff. Turn the mixture into a mould, cover with parafine paper, pack in ice and salt, using equal parts of each, and freeze for three hours.
MRS. C. H. BALDWIN.