Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Prune | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- two teaspoons vinegar
- 1 cup granulated sugar
- 1 quart milk
- a pint of milk
- a cup of sugar
- a cup of butter
- a cup of juice from stewed prunes makes a delicious sauce
- a cup of cold water
- a cup of boiling water
- a cup of cream
- a cup of cold boiled coffee
- a cup of grated chocolate boiled in a pint of mijk
- a pint of mijk
- a cup of juice
- one recipe may be made to serve
- two eggs
- two table-spoons sugar
- two oranges
- one orange
- four apples
- two desserts
- 3 large apples
- 1 egg
- 1 grated lemon
- 3 eggs
- 1 tea-spoon corn starch
- vinegar
Directions
Desserts add but a trifle to housekeeping expenses, espe- cially those simply made with milk and eggs. With a little ingenuity one recipe may be made to serve with variations for many dishes.
Make a soft boiled custard by using a pint of milk, the yolk of two eggs, two table-spoons sugar, and a tea-spoon of
corn starch; slice two oranges, and line the bottom of your pudding dish; flavor the custard with the juice or grated peel of one orange (be careful to grate only the yellow part; the white skin is very bitter), turn the custard over the orange, and bake ten or fifteen minutes, Beat the whites of the two eggs with a table-spoon of sugar, and spread on the top when when the pudding is baked, and let it brown slightly.
For another pudding slice four apples and let them simmer in the oven with a little water till tender. Make a custard in the same way as before, pour over them, but flavor with lemon. Again, put half a can of strawberries, peaches, or pine-apple in your pudding, and you vary your pudding according to your fruit. The remaining fruit in the can may be used another day by making a corn starch pudding according to the recipe on the package, adding the fruit while it is boiling, to be served either hot or cold, with cream and sugar or a sauce. With berries it is nice to make a sauce of a cup of sugar and half a cup of butter, rubbed to a cream, flavored with a tea-spoon lemon and vanilla and two teaspoons vinegar. Then pour upon the mixture a tea-cup of berry juice, boiling- hot. This same recipe, with a cup of juice from stewed prunes makes a delicious sauce for a boiled pudding or roly-poly. Half a can of fruit is sufficient for a roly-poly. By using fruit in this way one can will make two desserts.
I will give one other standard recipe to be varied according to taste : Put half a package of gelatine in a cup of cold water and let it stand ten minutes, then pour on a cup of boiling water, stirring until thoroughly dissolved. Add a cup of cream or milk, two table-spoons sugar, and a cup of cold boiled coffee; to be eaten cold, with cream and sugar, This is called coffee cream. For chocolate cream, make in the same way, but add, instead of coffee, a cup of grated chocolate boiled in a pint of miJk. For orange cream add the juice and grated peel of one orange and the yolks of two eggs. For pine-apple cream a few slices of pine-apple, a cup of juice, and the yolks of two eggs. Other fruits may be used in the same way.
In making custards, dip out a little scalding milk and pour slowly over the beaten esgs, stirring briskly. This partially cooks the eggs and prevents their curdling; then pour slowly into the boiling milk, stirring constantly until done.
Pare pine-apple and cut into small pieces, fill dish one- third full, then grate cocoanut over each layer, with sugar, until your dish is full; prepare several hours before using. Orange may be substituted for pine-apple.
APPLE FLOAT. — Mrs. John Webb, Erie.
3 large apples, White of 1 egg,
1 cup granulated sugar, 1 grated lemon.
Bake apples; when done scrape out the pulp, mix with the sugar and lemon, and when quite cold put in the whites of the eggs; beat all well together for at least half an hour; it will become a beautiful white mass.
Custard for the above: 1 quart milk, Yolks of 3 eggs,
1 tea-spoon corn starch, Sweeten to taste,
Flavor with vanilla.
Serve the custard with spoonfuls of the float,