Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | 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
- one pint boiling water
- half cups of sugar
- half pints milk add the yolks of four eggs
- 1 cup sugar
- 1 cup milk
- 1 pint cold water
- half pints boiling water
- two pounds crushed sugar
- one pint wine
- a pint of milk
- one-third package gelatine add a little less than one pint boiling water
- one lemon
- four eggs
- four table- spoons sugar
- four table-spoons powdered sugar to the whites of four eggs well beaten
- four eggs well beaten
- two eggs to a pint of milk
- two table- spoons sugar
- one tea-spoon vanilla
- 2 large cups flour
- 4 eggs well beaten
- 1 tea-spoon soda if sour milk
- 3 tea-spoons baking powder if sweet milk
- 1 box gelatine
- 3 lemons
Directions
To one-third package gelatine add a little less than one pint boiling water; stir until gelatine is dissolved, add the juice of one lemon, and one and a half cups of sugar; strain through a jelly-strainer into a dish for the table, and set in a cool place. For custard, to one and a half pints milk add the yolks of four eggs (reserving the whites), and four table- spoons sugar; cook, and flavor when cool. When required for the table, cut gelatine into small squares, and over them pour the custard. Add four table-spoons powdered sugar to the whites of four eggs well beaten, and when ready for the table place over the custard with a spoon.
SOFT CUSTARD,
Two eggs to a pint of milk ; boil milk and pour hot on eggs (well beaten previously), then return to pail; add two table- spoons sugar, and one tea-spoon vanilla; boil until thick.
HEDCE-HOC — Mrs. Thomas Brown.
|- cup almonds chopped fine, 1 cup sugar, \ cup butter, 1 cup milk,
2 large cups flour, 4 eggs well beaten,
1 tea-spoon soda if sour milk, or 3 tea-spoons baking powder if
sweet milk.
Bake three-quarters of an hour. Have almonds blanched, and when cake is done, stick almonds all over top. Serve
with wine or brandy sauce; or instead of wine or brandy, use vinegar. This is just delicious. Or, bake cake in muffin-cups or gem-irons, and you can use cake for tea by frosting top of cake.
1 box gelatine. Juice of 3 lemons,
Rind of one lemon, 1 pint cold water.
Allow this to stand one hour and a half, then add two and a half pints boiling water, two pounds crushed sugar, one pint wine; stir gently until the sugar is dissolved, then pour into moulds.