Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Brandy | 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-half pound of white sugar
- six pounds of sugar
- four ounces of tartaric acid
- two quarts of water
- two ounces of cream of tartar into a jar
- seven quarts of boiling water
- one pint of water
- two tablespoonfuls in a tumbler
- one quart of raspberries use one pint of vinegar
- one pint of juice take one pound of loaf sugar
- three pounds of coffee a sugar
- one-half teaspoonful cream of tartar
- eight drops of extract of lemon
- a quart of rich milk
- a cupful of brandy
- a tablespoonful of sugar until it creams
- a tablespoonful of wine
- a large tablespoonful of fresh yeast
- six eggs
- one egg
- four well-beaten eggs
- two lemons
- five pounds of the best white sugar
- one pint of vinegar
- one pound of loaf sugar
- one-fourth poand of butter
Directions
Beat yolks and whites of six eggs ; stir the yolks into a quart of rich milk or thin cream ; add one-half pound of white sugar and a cupful of brandy or whisky ; lastly, stir in the well beaten whites of the eggs.
If you wish to make an ^gg nogg for a sick person, beat up the yolk of one egg with a tablespoonful of sugar until it creams ; put this in a tumbler and pour over it a tablespoonful of wine or brandy ; fill up the tumbler with fresh milk and stir in the white of the egg beaten to a stiff froth. Pouring the wine or liquor on to the egg, cooks it and makes it more palatable for an invalid. J. W. Squires.
Six pounds of sugar, four ounces of tartaric acid, two quarts of water; put this in a porcelain kettle and heat slowly ; just before it comes to a boil, take from the stove and stir in the whites of four well-beaten eggs ; strain and cool and flavor with lemon or vanilla. Kept on the ice in summer, this makes a ver}' refreshing beverage. Mrs. Geo. C. Ginty.
Put two ounces of cream of tartar into a jar with the
juice and peel of two lemons and a few pieces of ginger
root; pour over them seven quarts of boiling water;
when cool, strain through a gauze sieve ; sweeten to
THE GOOD CHEER COOK BOOK. 287
taste, and add a large tablespoonful of fresh yeast; bottle and set by the fire all night. It will be fit for use next day.
RASPBERRY VINEGAR— No. 1. Take a waterpailful of raspberries, turn them into a large stone crock and mash them ; cover with good cider vinegar; place near the stove for one day. Squeeze this mixture through a bag, and to each quart of this juice add one pint of water and five pounds of the best white sugar. Heat slowly until the sugar dis- solves, and then boil down until like syrup. Bottle while hot, and cover your corks w^ith sealing mixture, so that it will be air tight. This is a very refreshing drink and particularly so to invalids or persons with a fever. When you use it, put two tablespoonfuls in a tumbler and fill up with ice-cold water.
Mrs. Geo. C. Ginty.
raspberry vinegar— no. 2. To one quart of raspberries use one pint of vinegar. Let them stand twelve hours ; then squeeze and strain. To one pint of juice take one pound of loaf sugar. Boil on a slow fire three-quarters of an hour. When cool, bottle and seal. Drink in summer, about a dessert- spoonful to a glass of water. Very nice,
Mrs. S. J. YuNDT.
MEMORANDA.
MEMORANDA.
290 MEMORANDA.
MEMORANDA. 291
292 MEMORANDA.
Sweet, sweet, sweet poison for the age's tooth.
—King John.
These receipts are all good and have shortened many a winter's evening, and Sunday afternoon for restless boys and girls who must have something brew- ing in order to be happy. Be careful not to burn your candy, and do not cook your caramels until they are biittle. They should be well done, but soft.
BUTTER SCOTCH. Three pounds of coffee A sugar, one-fourth poand of butter, one-half teaspoonful cream of tartar, eight drops of extract of lemon ; add as much cold water as will dissolve the sugar ; boil without stirring until it hairs, or is brittle when dropped into cold water; when done, add the flavoring. Cool on buttered plates. If you pull this candy it will be cream candy. Half of this receipt is enough for ordinary occasions.