Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- 3 ounces brown sugar
- four table spoons butter mixed
- nutmeg
- orange peel
Directions
Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four table spoons butter mixed with a level tea-spoon flour, and one of grated nutmeg; boil for a few moments and serve with boiled puddings,
ORANGE HARD SAUCE,
Select a thin orange, cut the skin into sis equal parts, by cutting through the skin at the stem end and passing the knife around the orange to near the blossom end; loosen and turn each piece down and remove the orange, Extract juice and mix it with yellow sugar (prepared by dropping a drop or two of - gold coloring" on white sugar while stirring it) till a ball can be formed, which place inside the orange peel and serve, The "gold coloring" maybe omitted; Lemon sauce may be made in the same way.
PINE-APPLE SAUCE,
Mix butter and sugar, flavor with pine-apple (or any other flavoring), form a pyramid, and wick a tea-spoon shape it like a pine-apple,
PLAIN CREAM SAUCE,
I pint cream. 3 ounces brown sugar,
^ small nutmeg grated,
More than book learning, more than fashionable clothing, more than splendid architecture, does the domestic cookery of a people show progress in refinement. The mere cravings of hunger are easily satisfied, and as the family cooking and eat- ing is done in the privacy of our homes, public opinion and criticism, which so irresistibly guide us in matters of dress and other external appearances, has but little influence upon the preparation of the family food. Hence poor cooking is the rule. There is no excuse for this except ignorance, and this ignorance is of choice, for the means of knowledge are within reach of all. Economy and crude cookery have no connection. A good cook will utilize every particle of food material put into her hands, and without the use of any more expensive ingredient than easily acquired skill, will make the scraps palatable and wholesome.
But if our cookery may be taken as standard by which to judge how far we really are removed from barbarism, our progress in the culinary art may with equal propriety be gauged by our desserts. A good dessert leaves a pleasant impression, and so helps digestion. It is the poetry of cookery.