Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| 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 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | 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 of sour apples
- one tablespoonful of lemon juice
- 1 quart of milk
- 14 teaspoonful of salt
- 1 teaspoonful vanilla
- two tablespoonfuls of wine
- 2 tablespoonfuls granulated i v2 cup sugar
- 2 cups cream
- 2 tablespoonfuls cold water
- one cup of milk
- one-half cup of strong coffee
- a cup of powdered sugar
- two eggs stiff
- one table- spoonful of sea moss farina
- three pints
- one cup
- half preserved peaches
- lemon juice
- salt
Directions
Quarter and core two cups of sour apples (do not pare), steam or stew the apples till tender, mash through a sieve. Beat the whites of two eggs stiff with half a cup of powdered sugar, add the apple and one tablespoonful of lemon juice or a grating of nut- meg. Beat till like snow. Pile in a dish with bits of bright jelly on top. Serve with or without cream.
IRISH MOSS BLANC MANGE (Mrs. Lincoln).
% cup Irish moss.
1 quart of milk.
14 teaspoonful of salt.
1 teaspoonful vanilla, or two tablespoonfuls of wine.
268 ROCKY MOUNTAIN COOK BOOK.
Soak the moss in cold water for fifteen minutes, pick it over, wash and tie in cheese cloth, boil it in the milk till it thickens when dropped on a cold plate, add the salt, strain, flavor. Mould in small cups or egg shells. Serve with sugar and cream.
Blcmc Mange may be made by using one table- spoonful of sea moss farina. Stir it into the boiling milk. Cook twenty minutes.
PLAIN BAVARIAN CREAM (Chocolate and Coffee).
2 tablespoonfuls granulated I V2 cup sugar, gelatine. | 2 cups cream.
2 tablespoonfuls cold water. | Flavor.
Soak the gelatine in cold water, whip the cream until you have about three pints (if it is the thin cream; if heavy cream, use one cup). Scald the re- mainder of the thin cream, if thick cream is used, scald one cup of milk, add the gelatine to the hot milk. Strain, flavor with vanilla, wine, melted choc- olate or one-half cup of strong coffee. Place the dish in one of cracked ice, stir until it begins to thicken, then fold in the whipped cream. Pour into a mould. When stiff enough to drop from a spoon, mould in in- dividual or a large mould. The mould can first be decorated with half preserved peaches, slices of orange or pineapple, candied fruits or angelica.