Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Brandy | 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
- three tablespoonfuls of milk
- one tablespoonful of hot wine
- three quarts of berries
- one quart of vinegar
- one pound of sugar
- half pounds of granulated sugar
- two cups of cold water
- half teaspoonful of cream of tartar
- half cups of cold water over a quar- ter of a cup of ground coffee
- a small wineglassful of french brandy
- a cup of ground coffee
- half maple
Directions
Wine Whey,
Three tablespoonfuls of milk ; when at boiling point add one tablespoonful of hot wine ; strain and sweeten to taste. Nice for invalids.
Blackberry Cordial.
i quart blackberry juice. I I teaspoonful doves,
i pound loaf sugar. i teaspoonful nutmeg,
i glass brandy. i teaspoonful cinnamon.
Boil all, except brandy, together twenty minutes, strain and add the brandy. It is more palatable with- out the spices.
MBS. HEXRY COLTON.
Raspberry Shrub*
To three quarts of berries, put one quart of vinegar, and let it stand over night. Then strain, and to each pint of juice add one pound of sugar. Boil together from twenty minutes to half an hour, skim it clear, strain, and when cool add a small wineglassful of French brandy, to each pint of the shrub.
MRS. C. H. BALDWIN.
Plain Fondant.
£ Take two and a half pounds of granulated sugar, two cups of cold water, and a scant half teaspoonful of cream of tartar. Boil all together, without stirring, until when tried in cold water a soft ball can be made with the fingers. When boiling, if the sugar adheres to the kettle, wash it down with the hand (first dipped in cold water.) When done, let the fondant cool until you can hold your finger in it, then stir until it is white and creamy and can be kneaded into a firm ball. Put it into a covered dish and let it stand a few days before using.
MRS. C. H. BALDWIN.
Maple Fondant.
Make same as plain fondant, except the sugar used should be half maple and half granulated.
MES. C. H. BALDWIN.
Coffee Fondant.
Pour one and a half cups of cold water over a quar- ter of a cup of ground coffee, allow it to remain on the fire until it reaches the boiling point, then strain through