Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Cider | 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
- two cups full of cold lean boiled meat
- five cups full of apples
- one cup full of suet
- half cups full of raisins
- one cup full of currants
- one-half cups full of sugar
- one quart of cider
- one-half cup full of vinegar
- one-half quart of good molas- ses
- one-half pint of milk
- three quarts of peanuts
- one pound of powdered sugar
- twelve drops of lemon
- one-half pound of baker's chocolate
- one-half pounds of brown sugar
- one-fourth pound of but- ter
- two cups full of white sugar
- one cup full of water
- two cups full of granulated sugar
- one-half cup full of water
- two tea-spoons full of ground cloves
- five tea- spoons full of cinnamon
- two tea-spoons full of salt
- one lemon
- two eggs
- half tea-cup full of cocoanut
- one table-spoon full of corn starch
- one tea-cup full of sugar
- 34 casrmss
- one-half tea-cups full of new orleans molasses
- two tea-cups full of sugar
- one-half tea-spoons full of soda while on the stove
- five eggs
- two together
- one large cup of milk
- 38 king block
- butter the size of an egg
- salt
- lemon juice
Directions
4.S2 LARIMER STREET, - - DENVER, COLORADO.
Mlmce Pie.
Two cups full of cold lean boiled meat, chopped fine, five cups full of apples, chopped, one cup full of suet, chopped, one and a half cups full of raisins, one cup full of currants, two and one-half cups full of sugar, two tea-spoons full of ground cloves, five tea- spoons full of cinnamon, two tea-spoons full of salt, one quart of cider, one-half cup full of vinegar, one-half quart of good molas- ses. Mix well and add juice of one lemon. Cook twenty min- utes before putting in crock. Add more cider if desired.
Mrs. M. H. Moore.
Cocoanut Pie.
One-half pint of milk, two eggs. Pour boiling water on one- half tea-cup full of cocoanut and let it stand for one-half hour. Then add it and sweeten to taste. Mrs. Abbott
Cliarlotte's Lieniou Pie.
Take one table-spoon full of corn starch, and wet it in a little cold water. Add a little salt, and pour on it a tea-cup full of boil- ing water, and let it cool. Take tiie juice and rind of one lemon, one tea-cup full of sugar, and the beaten yolks of two eggs, stir the whole, starch and all, well together. Put on an undercrust and bake. When baked, add frosting made of the whites of the eggs, beaten to a stiff froth. Add to this last a little lemon juice and sugar. Brown. Mhs. Wells^
34 CAsrmss.
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Peanut Candy.
Two and one-half tea-cups full of New Orleans molasses, two tea-cups full of sugar, a small cup full of water, butter the size of an egg. Boil until it will harden when dropped in water. Add one and one-half tea-spoons full of soda while on the stove, and three quarts of peanuts, halved. Turn out on buttered tin. This makes a large quantity. Miss Armsby.
One pound of powdered sugar, whites of five eggs, twelve drops of lemon or almond. Beat eggs to a froth. Add sugar gradually. Add essence. Beat the whole very hard. Lay a buttered sheet of paper on a tin pan, drop a little of sugar and egg, bake in a cool oven until a delicate brown. Place two together with egg, until they stick. Mrs. D. B. Keeler.
One-half pound of baker's chocolate, two and one-half pounds of brown sugar, one large cup of milk, one-fourth pound of but- ter, flavor with vanilla or almond. Boil hard twenty minutes. Cool on buttered plates, Mrs. Keeler.
CANDIBS. 35
C. A. ROBERTS & CO.,
(]!arry a complete liiu- of
•^Jlouse Furnishing 6oods and Table (3utleryi<-
Refrigerators, Ice Cream Freezers, Adams & Westlake Oil Stoves.
If you want first tiuality of goods at low prices, call at
416 Larimer St., DENVER, COLO.
Liemoii Caiuly.
Two cups full of white sugar, half a cup full of vinegar, one cup full of water. Boil seven minutes, without stirring. Flavor with lemon and pour on buttered tin. Miss Armsbv.
Chocolate Creams,
Two cups full of granulated sugar, one-half cup full of water, flavor with vanilla and boil five minutes. Take out of doors and stir until it hardens. Roll into small balls and dip into melted c•hocolatc^ Miss Armsbv.
^nDZDiTionsrA-iL..
Boiliitg Ham.
In the morning wipe it oft ; if there are any rusty or discolored spots, scrape them oft". The ham should be boiled very slowly ; on this depends the sweetness and ftakiness of the lean ham. Some whole cloves and a bouquet of herbs may be added to the boiling water with good effect. When the ham is done, set the kettle oft" the fire, and let the ham remain in the water until it is cold. It will absorb a great deal of the juices that have boiled out. Then lay it in a large dripping pan, and spread a mixture, made after the following directions, over the ham : Take hall a cup full of brown sugar, a tea-spoon full of browned flour ; moisten it with a little sweet cream. Then set the pan in the oven and let the ham brown. When cold, cut it in very thin slices, and the fla- vor will be delicious. Mrs. Havs,
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ROBERT S, ROESCHLAUB
ROOMS 34, 36 & 38 KING BLOCK,
©) Established 1873.
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C. ^W. LITTLE,
DENVER,^OLORADO.
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