Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tea | not in our table | 0 |
| Flaxseed | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | 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
- 1 cupful
- 3 tablespoonfuls tea
- 1 tablespoonful flaxseed
- 1 cup cold water in a saucepan
- 3 pounds of large sized raisins
- four quarts of water
- one pint vinegar to 3 pints berries
- 3 pints berries
- 1 pound crushed sugar
- 3 ounces of tartaric acid dissolved in this water
- 16 pounds of sugar
- 1 quart water
- 4 pounds loaf sugar
- 3 teaspoonfuls fine sugar
- 1 wineglass brandy
- 2 tablespoonfuls st
- a cup of boiling water
- a quart of coffee as
- a quart of well heated milk
- a wineglassful of brandy into your tea
- one over
- half fill goblets
- 3 table- spoonfuls sugar
- one thousand favorite recipes flaxseed tea
- one lemon
- ten boxes of raspberries
- 15 glasses of water
- 15 min- utes
- one egg
- half full of ice
- lemon juice
- nutmeg
Directions
BEVERAGES 169
x'o make coffee use a heaping tablespoonful of coffee for each person and one over. Mix with the whole or part of an egg and pour enough cold water on to moisten it. Place in well scalded coffee pot, pour over boiling water (1 cupful for each person), and stop the spout of the coffee pot with a cloth, to prevent the flavor from escaping. Boil five minutes, and then set on back of stove to simmer five or ten minutes longer. Pour into the pot y2 cupful of cold water and serve.
Make tea with freshly boiled water in a freshly scalded tea pot, y2 teaspoonful of tea to a cup of boiling water. Pour water over tea and cover tightly and let it infuse five to seven minutes. Tea should never boil.
Strain strong tea, add lemon juice and sugar; also ice, for iced tea.
Iced Coffee. Prepare a quart of coffee as for black coffee, and have also a quart of well heated milk, but not boiled, and pour the coffee and milk into an ice cream freezer. Sweeten with a little powdered sugar, cover the freezer and place it in a tub of ice and rock salt, a little higher than the pot of coffee. Then turn the handle of the cover in various direc- tions for five minutes, and serve in coffee glasses, with powdered sugar. MRS. WILLIAM GOTTSTEIN.
Coffee Cognac. Make black coffee and half fill goblets with clear ice. Pour in coffee, add pony of cognac to each glass, mixing well with a spoon, then serve.
Iced Tea — French Style. Place in tea pot 3 tablespoonfuls tea, pour over 2% quarts boiling water, steep and strain and turn into a freezer. Sweeten with 3 table- spoonfuls sugar, tightly cover the freezer, place it in a tub containing broken ice and salt a little higher than the height of the tea. Turn it sharply by the handle all round in different directions for five or six minutes. Wipe the cover of the freezer well to prevent any ice from falling in, and with the aid of a ladle pour it into a cold pitcher or jar. Send to the table in glasses with slices of lemon and sugar separately.
MRS. WILLIAM GOTTSTEIN.
Russian Tea. Press the juice of a lemon and a wineglassful of brandy into your tea. Serve in glasses with powdered ice, and sweeten as you would iced tea.
If you want a g-ood cup of Chocolate, you must use Ghirardelli's.
ONE THOUSAND FAVORITE RECIPES
Flaxseed Tea. Take 1 tablespoonful flaxseed, wash thoroughly, and put it with 1 cup cold water in a saucepan. Let it simer 1 or 2 hours. Strain. Add juice of one lemon and sugar or rock candy to taste. Serve hot.
MRS. WILLIAM GOTTSTEIN.
Apple Water. Roast tart apples until soft, put into pitcher and pour cold water over and let stand an hour. Strain and sweeten if liked. Good for fever patients. Toast water is made the same way, using toast instead of apples. MRS. S. ARONSON.
Raisin Wine. Stem and cut 2 or 3 pounds of large sized raisins, % ounce stick cinnamon. Let soak in four quarts of water for six days. Simmer for four hours. When cold, filter and bottle.
MRS. M. M. FREDERICK.
Raspberry Vinegar. One pint vinegar to 3 pints berries, 1 pound crushed sugar. Let all stand two days, then boil 20 minutes, skim well, strain and when cool, bottle. MRS. MAX BORNSTEIN.
Raspberry Syrup.
Ten boxes of raspberries, 15 glasses of water (measure this care- fully) ; 3 ounces of tartaric acid dissolved in this water, and pour same over the fruit. Let stand for 24 hours, and then squeeze through £* cloth. Then take 16 pounds of sugar, and boil all about 15 min- utes, or until same is thick enough for syrup. Skim this liquid well while it is boiling. To test the syrup put a little on a saucer and let it cool. MRS. S. ROSENBERG.
Chocolate Syrup. Mix y2 pound of scraped chocolate cake with 1 quart water. Add 4 pounds loaf sugar, and stir over a slow fire until the chocolate is dissolved and the sugar syruped.
MRS. WILLIAM GOTTSTEIN.
Sherry and Egg. To each glass of wine beat up the yolk of an egg and add sugar to taste. Add wine gradually and grated nutmeg. Beat white separately and mix.
Egg Milk Punch. One egg, 3 teaspoonfuls fine sugar. Fill glass half full of ice. Add 1 wineglass brandy and 2 tablespoonfuls St. Croix rum. Fill with milk, shake well and strain into large glass with grated nutmeg on top.
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