Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Brandy | not in our table | 0 |
| 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 cup sugar
- two tablespoons brandy
- one cup of fine sugar
- one-half pint of water
- one cup pulverized sugar
- one quart of milk
- one cup water
- four tablespoons crated chocolate
- one quart milk
- three tablespoons corn starch
- a tablespoon of flour
- a small piece of butter
- one well-beaten egg
- half squares
- six eggs
- two eggs
- one heaping teaspoon of butter
- one glass of sherry of madeira wine
- one-half box of gelatine
- three eggs
Directions
size of an egg, one well-beaten egg. Stir these together,
half squares : C i 1@) . nd stir int *
» dissolved, then add a teacupful of boiling water; put it in a sauce-
oS pan until it thickens; do not let it boil: flavour with of six eggs,
Bake about ; of the eggs
Spread the until a light
lemon or vanilla.
2. One cup sugar, two eggs; beat the yolks very Mlight, add sugar, mix thoroughly, add the whites, beaten to a stiff froth; then add two tablespoons brandy. Serve as soon as made,
§8 THE BREADMAKER’S COOKING LESSONS.
PUDDING SAUCE (COLD).
One heaping teaspoon of butter, one cup of fine sugar, one glass of sherry of madeira wine. Beat the butter and sugar to a cream, and gradually beat in the wine ; grate a little nutmeg over it before sending to table.
WINE SAUCE (HOT).
Boil one-half pint of water with a tablespoon of flour, and strain on the sauce made as above just before send- ing it to table. Set it over the top of the tea-kettle three
_ ur four minutes. FOAM SAUCE.
One cup pulverized sugar, two eggs; beat sugar and yolks together in a bowl; set in boiling water; stir until hot ; then add whites beaten stiff. Put a small piece of butter and tablespoon of brandy in a dish ;
pour over them the sugar and eggs Just before serving.
CHOCOLATE BLANC MANGE,
One quart of milk, one-half box of gelatine, soaked in one cup water ; four tablespoons crated chocolate, rubbed smooth in a little milk; three eggs, vanilla. Heat the milk until boiling, then add the other ingredi- ents; boil five minutes. Pour into mould. Serve cold with sugar and cream oF custard,
CORN STARCH BLANC MANGE,
One quart milk, one cup sugar, three tablespoons corn starch ; flavour with lemon or vanilla. Boil the milk and sugar together, flavour, then stir in corn starch dis- solved in a little cold milk. Boil and turn into mould.
PIES, PUDDINGS, TARTS, ETC,