Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | not in our table | 0 |
| Nuts | 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
- two cups molasses
- 1 cup brown sugar
- one cup brown sugar
- 3 cups new orleans molasses
- 10 tablespoons boiling water
- 1 pound of flour
- 3 tablespoons each of ground alm- onds
- 2 teaspoons at a time
- 1 cup granulated sugar
- two pounds brown sugar
- 1 teaspoon allspice
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 3 sticks chocolate grated
- 1 pound almonds cut fine
- 4 teaspoons baking powder
- one pound flour
- 1 pound sugar
- 2 ounces candied lemon peel cut fine
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 2 quarts peanuts
- 1 cup sugar
- 2 cups of sifted flour
- 1 teaspoon vanilla
- 1 cup sifted flour
- 1 cup chopped walnuts
- 1 cup butter
- 1 teaspoon soda dissolved in a little warm water
- 1 teaspoon cinnamon
- 1 pound nut meats
- one-quarter pound of butter stirred in a speck of potash
- 1 teaspoon of cinnamon
- one cup chopped nuts
- 2 cups powdered sugar
- 2 eggs put
- 2 scant teaspoons soda
- 2 eggs
- 3 eggs mixed
- 4 eggs to a firm froth
- 3 eggs beaten stiff
- 6 eggs
- 15 cents citron cut fine
- 2 eggs beaten
- one thousand favorite recipes pfeffer-nusse
- 4 eggs
- 1 nutmeg ground
- 5 eggs very light
- two eggs well beaten
- 3 table- spoons of flour
- 3 eggs beaten separately
- 2 whole eggs
- 4 whites of eggs
- allspice
- cloves
- cinnamon
Directions
COOKIES 149
Ginger Cookies.
Two cups molasses, y2 cup butter, y2 cup fat, 1 cup brown sugar, y2 cup sour milk or cream, iy2 tablespoons ground ginger. Beat 2 eggs put with butter, sugar and fat. Dissolve in cream Sy2 teaspoonfuls of baking soda, and use iy2 sifters flour. Flour board and roll out. Bake in hot oven. MRS. H. ELSTER.
Ginger Cookies.
One cup brown sugar, 3 cups New Orleans molasses, iy2 cups but- ter, 2 scant teaspoons soda, dissolved in 10 tablespoons boiling water. iy2 tablespoons ginger. Add flour enough so it can be rolled nicely. Bake in hot oven until a nice brown.
MRS. MITCHELL HARRIS, Olympia.
Preserved Chinese Ginger Cookies. % pound butter, y2 cup of preserved Chinese ginger cut up fine, 1 pound of flour, % pound sugar, 2 eggs. Mix all these ingredients to- gether with hands, and when thoroughly mixed spread into a large- sized pan, about % inch thick. This dough cannot be rolled, so it must be spread with fingers into the pan, and if necessary apply a little flour to fingers. Bake and when almost cool, cut into diagonals or squares. ROSE CAHEN, San Francisco.
London Tartlets. Roll puff paste % inch thick. Cut into tartlets and bake, first pressing down the center and putting a little jam in the center of each. Bake in moderate oven. When baked, cover top with this mix- ture: Yolks of 3 eggs mixed with 3 tablespoons each of ground alm- onds and powdered sugar, and a few drops lemon essence. Put back in slow oven to harden. MRS. S. ARONSON.
Kisses. Beat whites of 4 eggs to a firm froth, stir into it y2 pound sifted powdered sugar, 2 teaspoons at a time and flavor. Drop half the size of an egg, about an inch apart, on Manilla paper. Place in moderate oven. As soon as they begin to look yellowish take them out.
ELSIE BARMON. Meringues. Whites of 3 eggs beaten stiff. Add 1 cup granulated sugar, tea- spoon at a time. Bake in a very slow oven.
MRS. A. DINKELSPIEL.
Browned Almond Cookies. Beat together two pounds brown sugar and 6 eggs. Add 1 teaspoon allspice, 1 teaspoon cloves, 2 teaspoons cinnamon, 3 sticks chocolate grated, 1 pound almonds cut fine, 15 cents citron cut fine, flour to thicken so you can roll it, using 4 teaspoons baking powder. Blanch some almonds and put half a one on top of each cake. When baked, have whites of 2 eggs beaten with little sugar and spread on top after they are taken from oven. Cut into diamond shape. MRS. M. BUCHMAN, Oakland.
Seattle may justly boast of the handsomest theatre in the country — The Moore.
ONE THOUSAND FAVORITE RECIPES
Pfeffer-nusse.
One pound flour, 1 pound sugar, 4 eggs, 2 ounces candied lemon peel cut fine, 1 nutmeg ground, 1 tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon baking powder. Beat eggs and sugar together, add spices and baking powder and beat thoroughly. Add flour, mix and knead on a board. Shape the dough into small balls and bake in slow oven on buttered tins. MRS. S. ARONSON.
Peanut Wafers.
Shell, skin and chop fine 2 quarts peanuts. Beat to a cream 1 cup sugar and y2 cup butter. Add % cup milk, 2 cups of sifted flour, 1 teaspoon baking powder, 1 teaspoon vanilla, 2 eggs. Butter a tin bak- ing sheet and spread the dough over it in a thin layer, using a knife or spatula. Sprinkle thickly with nuts and bake. As soon as removed from oven, cut in squares and take from tin.
MRS. S. ARONSON. Walnut Wafers.
Beat yolks of 5 eggs very light, 1 cup brown sugar, y2 cup New Orleans molasses, y2 cup butter, 1 cup sifted flour, 1 cup chopped walnuts. Mix butter and sugar. Add molasses, flour, eggs, nuts. Drop on buttered pans. Bake in moderate oven.
BELLE BLUM, San Francisco.
Walnut Wafers No. 2.
Two eggs well beaten with 1 cup brown sugar, pinch salt, 3 table- spoons of flour, 1 cup chopped walnuts. Quick oven. y2 walnut on each wafer when ready to bake. MRS. A. E. WILZIN.
Rocks. iy2 cups brown sugar, 1 cup butter, 3 eggs beaten separately, 2y2 cups flour, 1 teaspoon soda dissolved in a little warm water, 1 teaspoon cinnamon, y2 pound raisins, y2 pound currants, 1 pound nut meats (wal- nuts). Drop by heaping teaspoonfuls on greased tins.
MRS. L. GOTTSTEIN. Wiebaden Nut Cake. One-quarter pound of butter stirred in a speck of potash and y2 pound of sugar. Then add 1 teaspoon of cinnamon, 2 whole eggs and the yellow of another egg, and 1 pound of flour. Put dough on board, roll and cut in long narrow strips. Then take the remaining white of egg and spread it on top of the cake and add chopped nuts. Bake a light brown. MRS. MANNIE COHEN.
Nut Drops. One cup chopped nuts, 2 cups powdered sugar, 3 or 4 whites of eggs; beat sugar and whites together and steam same. Put nuts in after whites of eggs and sugar have been steamed. Drop in buttered pan. MRS. E. MARX.
■LIANCEISS