Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Tea | 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 milk
- 2 cups grated cheese
- six tablespoonfuls of coffee
- one tablespoonful of cold water
- one tablespoonful of fresh coffee
- one teaspoonful of tea to each cup to be made
- 2 squares chocolate
- 2 tablespoonfuls cornstarch
- one tablespoonful of vanilla
- 5 pounds sugar
- 2 quarts water
- one quart strawberry juice
- one quart of boiling water
- one-half pound of powdered sugar
- a dash of cay- enne
- a cup of cold water down the spout of the coffee-pot to clear it of any grounds
- a cup of water
- 12 small hard clams
- 6 boston crackers
- 6 hard boiled eggs
- 2 beaten eggs
- one egg will clear six tablespoonfuls of coffee
- 1 egg
- 1 dozen lemons
- 1 dozen oranges
- one gallon
- two heaping teaspoonfuls best english breakfast tea
- three lemons
- cayenne
- salt
- mustard
Directions
Clams Epicurean,
12 small hard clams.
i tablespoonful sherry.
i teaspoonful Worcestershire
I teaspoonful butter. 6 Boston crackers. Cayenne.
Put the butter in a chafing dish with a dash of cay- enne, melt, add the clams. Simmer five minutes. Add sherry and Worcestershire sauce, and serve on toasted, buttered crackers.
MRS. MORRIS F. ATKINS-
Scotch Woodcock*
i tablespoonful butter.
i cup milk (hot).
I tablespoonful anchovy paste.
i tablespoonful flour. 6 hard boiled eggs.
Make a sauce with the butter, flour and milk. Chop the eggs in a soup plate, with a silver knife, add paste, then eggs to the sauce. Serve on toast.
MRS. MORRIS F. ATKINS.
Cheese Fondue,
I tablespoonful butter, i cup fine bread crumbs. I saltspoonful dry mustard. Dash of cayenne.
1 cup milk.
2 cups grated cheese. 2 beaten eggs.
Put the butter in a cutlet dish, when melted, add the cup of milk, bread crumbs, cheese, salt, mustard and cayenne, stir constantly. Before serving add the well- beaten eggs.
MRS. MORRIS F. ATKINS.
BEVERAGES.
Scald the coffee-pot, into it put twice as many level tablespoonfuls of ground coffee as there are cups to be served. Add the white of an egg (the white of one egg will clear six tablespoonfuls of coffee) . Allow one tablespoonful of cold water for each cup, mix thoroughly ; add required cups of boiling water, and boil five minutes. Then pour a quarter of a cup of cold water down the spout of the coffee-pot to clear it of any grounds, stir in one tablespoonful of fresh coffee, and set the pot where it will keep hot, without simmer- ing, for ten minutes longer. Be sure the spout of the coffee-pot is kept tightly closed all the time.
Tea should be made from boiling, not boiled water. Scald the tea-pot, which should be of earthen ware, allow one teaspoonful of tea to each cup to be made. Pour on it the boiling water and let it stand five minutes.
German Chocolate.
2 squares chocolate.
2 tablespoonfuls cornstarch.
i pint hot water. I pint milk. % cup sugar.
BEVERAGES.
Add the chocolate to the hot milk and water before they boil ; add the sugar and stir frequently. Dissolve the cornstarch in a half-cup of the cold milk and when the chocolate boils add and let it boil up again. Break the egg in a large bowl, add one-half a cup of water, beat thoroughly until it all froths, add one tablespoonful of vanilla, and pour the chocolate over this the last thing.
MRS. J. C. HOUGHTON.
Fruit Punch*
1 dozen lemons. 5 pounds sugar.
2 quarts water. 1 can grated pineapple. 1 can sliced pineapple. % lb- candied cherries. 1 dozen oranges.
Strain the juice of the lemons into a bowl, add the juice of the can of grated pineapple (rejecting the pulp), the juice of the can of sliced pineapple, the sugar and the water. Peel the oranges, cut them into thin slices of any shape desired. When the sugar is dissolved, add the sliced oranges, sliced pineapple, and the cherries, to the prepared juice. This makes one gallon. If color is desired, add one quart strawberry juice. The amount of sugar can be varied according to taste.
MRS. JOHN MILLER.
Tea Punch*
Two heaping teaspoonfuls best English Breakfast tea, to one quart of boiling water. Steep over night, strain, add the juice of three lemons and one-half pound of powdered sugar. Strain again through fine cloth. Serve with cracked ice.
MISS MARY G. DEWEY.