Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 1 quart milk 1 quart eggs 4
- 1 quart eggs 4
- 1-1/2 cups vanilla 2 tablespoonfuls _method
- 4 cups sugar 1-1/2 cups lemons juice of 3 _method
- 1-1/2 cups lemons juice of 3 _method
- 1-2/3 cups raspberry juice 2 cups lemon juice 2 tablespoonfuls _method
- 2 cups lemon juice 2 tablespoonfuls _method
- 2 tablespoonfuls hot water 3 tablespoonfuls _method
- 8 yolks sugar 1-1/2 cups vanilla 2 tablespoonfuls _method
- 2 tablespoonfuls _method
- 4 cups sugar 1-2/3 cups raspberry juice 2 cups lemon juice 2 tablespoonfuls _m
- 1 quart strawberries 1 box sugar 1 cup granulated gelatin 1-1/4 tablespoonfuls c
- 1 box sugar 1 cup granulated gelatin 1-1/4 tablespoonfuls cold water 2 tablespoo
- 1 cup granulated gelatin 1-1/4 tablespoonfuls cold water 2 tablespoonfuls hot wa
- 1-1/4 tablespoonfuls cold water 2 tablespoonfuls hot water 3 tablespoonfuls _m
- 3 tablespoonfuls _method
- two parts ice to one of salt
- five people
- lemon juice
Directions
_Ingredients._
Cream 1 quart Milk 1 quart Eggs 4 or 6 to 8 yolks Sugar 1-1/2 cups Vanilla 2 tablespoonfuls
Make a custard of milk, eggs, sugar, and vanilla. Add cream, chill and freeze.
16. =Milk sherbet.
_Ingredients._
Milk 4 cups Sugar 1-1/2 cups Lemons Juice of 3
Mix juice and sugar, stirring constantly while slowly adding milk. If the mixture should curdle, this will disappear when frozen.
17. =Raspberry ice.
_Ingredients._
Water 4 cups Sugar 1-2/3 cups Raspberry juice 2 cups Lemon juice 2 tablespoonfuls
Make a sirup by boiling water and sugar twenty minutes, add raspberry juice, strain and freeze. Any fruit juice may be used for this sherbet.
18. =Strawberry mousse.
_Ingredients._
Cream 1 quart Strawberries 1 box Sugar 1 cup Granulated gelatin 1-1/4 tablespoonfuls Cold water 2 tablespoonfuls Hot water 3 tablespoonfuls
Wash and hull berries, sprinkle with sugar, and let stand one hour; mash and rub through a fine sieve, add the gelatin soaked in cold water and dissolved in hot water. Set in a pan of ice water and stir until it begins to thicken; then fold in the whipped cream, put into a mold, cover, pack in two parts ice to one of salt, and let stand four hours. Use a mold with a tight cover and seal the crack with a strip of cloth dipped in melted butter and bound around the mold while still wet.
1. Explain the value of salads and desserts in the dietary.
2. What are the important points in a good salad?
3. Give a number of agreeable combinations of material in a salad.
4. What are the substitutes for olive oil?
5. Why should mayonnaise dressing be kept cold in the mixing?
6. Make a classification of the different types of dessert.
7. What is gelatin, and why is it useful in desserts?
8. What are the underlying principles of custard making?
9. Why is it important that the can in a freezer should not be filled to the top?
10. Why does chopped ice and salt freeze the mixture?
11. Estimate the cost of the following dishes for five people: Potato salad with boiled dressing; a baked custard; a Brown Betty; French ice cream; raspberry or lemon ice.
12. Explain what is meant by garnishing.