Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | 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 cupful of maple sugar
- one-half cupful of white sugar
- one-half cupful of cream
- one teaspoonful of vanilla
- five tablespoonfuls of grated chocolate
- one cupful of sugar
- one-half cupfuls of powdered sugar
- six tablespoonfuls of grated chocolate
- six tablespoonfuls of the sugar in a sauce pan
- two spoonfuls of hot water
- one cupful of brown sugar
- one-half cupful of sweet milk
- two teaspoonfuls of vanilla
- one-half cupfuls of sugar
- two cupfuls of sugar
- one pound of figs very fine
- one qgg
- 89 chocolate frosting --
- two eggs
- one-half cake of sweet chocolate
- two oranges
- two eggs beaten very stiff
Directions
One cupful of maple sugar, one-half cupful of white sugar, one-half cupful of cream ; boil until it threads, then stir until it is cool ; add one teaspoonful of vanilla, and spread on cake. Miss Briggs,
Milwaukee, Wis.
CHOCOLATE FROSTING— No. 1.
Five tablespoonfuls of grated chocolate, one Qgg, one cupful of sugar, one-half cupful of cream ; beat the egg separately ; stir all together and cook imtil a thick syrup, stirring until cold enough to put on cake.
Mrs. a. J. McGilvray.
THE GOOD CHEER COOK BOOK. 89
CHOCOLATE FROSTING— No. 2.
Whites of two eggs, one and one-half cupfuls of powdered sugar, six tablespoonfuls of grated chocolate, one teaspoonful of vanilla ; put the chocolate and six tablespoonfuls of the sugar in a sauce pan with two spoonfuls of hot water ; stir over a hot fire until smooth and glossy ; have ready the whites beaten to a st'iff froth, and add all the sugar and the chocolate; stir well together and spread on the cake. Ed. Gary.
CHOCOLATE FROSTING— No. 3.
One cupful of brown sugar, one-half cake of sweet
chocolate, one-half cupful of sweet milk, butter size of
an egg, two teaspoonfuls of vanilla ; mix thoroughly
and cook as syrup ; let it cool and spread on cake as
soon as taken from the oven.
Mrs. Comerford.
custaed for orange cake. One and one-half cupfuls of sugar, whites of two eggs, juice of two oranges and grated rind of one, mix the sugar and the juice of the oranges together; if not juice enough to dissolve the sugar, add water; boil briskly until it ropes or threads when dropped from the end of the spoon, pour it over the beaten whites of the eggs as in boiled frosting ; add the grated rind ; when cool, put between any white layer cake.
Mrs. Waters.
fig paste for cake. Two cupfuls of sugar with just enough water to dissolve, boil till quite a thick syrup, then add while hot
90 THE GOOD CHEER COOK BOOK.
the whites of two eggs beaten very stiff, chop one pound of figs very fine, and stir into egg and syrup.