Illinois Cook Book

Ingredients

• three pints of good ripe apples
• one pint of cream
• two ounces of clarified butter
• one spoonful flour
• one pint
• one cupful sour cream
• one pound of paste
• two ounces of sugar
• one pint of water
• one pint of milk
• one pound of raised dough
• two ounces of chopped suet added to the above
• one pint cream
• one quart cream
• one cupful butter
• a cupful of white sugar may be added at the table
• a quart of cranberries in just enough water to keep them from burning
• a slice of bread
• a pint of warm milk
• a piece of linen
• a pint of cold water
• a piece of butter the size of an egg
• a cup of sugar
• a pint of milk
• a pint of cream put a very little sugar
• two spoonsful of white sugar
• two eggs
• two cupsful of cold water
• 01 two cupsful milk if preferred
• four eggs
• one small tablespoonful flour
• two eggs well-beaten
• two teacupsful sweet milk
• two well-beaten eggs
• one teacupful fruit
• one side of the paste
• five large apples
• three eggs
• four beaten eggs have been mixed
• two cloves
• four lemons thin
• eight eggs
• five eggs
• five tablespoonsful sugar
• three eggs cut into a stiff froth
• four spoonsful sweet wine
• six large potatoes boiled
• two cupsful sugar
• one glass of wine
• three spoonsful of lemon
• two spoonsful white wine
• butter the size of an egg
• salt
• cloves
• lemon juice
• lemon peel

Directions

1. flour; wet with a little milk two spoonsful of white sugar and two eggs. Flavor with lemon. Bake in a quick oven. To be eaten cold.

2. Rice and Apple Pudding.

3. Pick over and wash a teacupful of best rice, steam it until tender in two cupsful of cold water ; spread it over a quart or three pints of good ripe apples, quar- tered ; pour over one 01 two cupsful milk if preferred, or omit the milk, and add a little water to the apples. Half a cupful of white sugar may be added at the table, if preferred.

4. Cream Pudding.

5. Beat up the yelks of four eggs and two whites, One pint of cream, Two ounces of clarified butter, One spoonful flour, A little grated nutmeg, Salt and sugar. Beat till smooth. Bake it in buttered cups or paste.

6. An Excellent Pudding.

7. Mix the flour with cold milk to the consistence of thick cream ; boil the rest of the milk and pour boil- ing hot upon the flour, stirring all the time ; add a salt-

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9. spoonful of salt; sugar to your taste, and when cool, two eggs well-beaten. Have ready a buttered dish, pour the whole into it; grate lemon peel or nutmeg over it, and bake thirty-live or forty minutes. It should be out of the oven fifteen minutes before serv- ing. It is delicious to eat cold with jam, tart, or fruit pie.

10. Plain Boiled Pudding.

11. A small teaspoonful soda,

12. A little salt,

13. Flour enough to make a batter about as for

14. griddle cakes, .

15. One teacupful fruit, raisins or currants. Pour the whole into a mould with a close cover and boil two hours. Serve with sauce to suit the taste.

16. Orange Pudding.

17. Make a light paste and roll it to the extent you re- quire it. Take your oranges, slice them with the rinds on, removing carefully the pips or seeds from the pulp. Place a layer of fruit, well sugared, within one side of the paste and turn it over the fruit, and re- peat the same course until the whole of the slices are disposed of. Fold the paste up at each end, so as to secure the syrup. Boil it in a pudding cloth. It con- stitutes, in some families, a nursery luxury.

18. 262 ILLINOIS OOOK BOOK.

19. Apple Cream.

20. Peel and core five large apples, boil in a little water till soft enough to press through a sieve; sweeten, and beat with them the beaten whites of three eggs. Serve it with cream poured around it.

21. Cranberry Holl.

22. Stew a quart of cranberries in just enough water to keep them from burning ; make it very sweet ; strain it through a colander, and set it away to cool ; when quite cold make a paste as for apple pudding, spread the cranberries about an inch thick; roll it up in a floured cloth, and tie it close at the ends. Boil it two hours, and serve it with sweet sauce. Stewed apples, or any other kind of fruit may be made in the same way.

23. Bread Pudding.

24. Take white light bread, cut in thin slices ; put into a pudding dish a layer of any sort of preserves, then a slice of bread, and repeat until the mould is almost full Pour over all a pint of warm milk, in which four beaten eggs have been mixed; cover the mould with a piece of linen, place it in a saucepan with a little boiling water. Let it boil twenty minutes, and serve with pudding sauce.

25. Apple and Paste Pudding in Basin.

26. Make one pound of paste, roll it a quarter of an inch

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28. thick, lay some in a bowl ; fill it with apples cut in quarters, add two cloves, two ounces of sugar, a little butter; put another piece of paste on the top, and join the edge nicely ; tie it in a cloth and boil. It can be gerved up either in the basin or turned out. Do not open the top to put more sugar in, as it spoils the flavor and makes it heavy. All fruit puddings may be done the same way.

29. Lemon Cream.

30. ( MRS. DR. GIBSON. )

31. Pare four lemons thin, soak the rinds twelve hours in half a pint of cold water ; then add the juice of the lemons and half a pint more of cold water ; beat to a froth the whites of eight eggs, yelks of three; strain lemon juice and water, mix it with the eggs ; set the whole on a few coals ; sweeten it with powdered white sugar ; stir till it grows thick ; take it from the fire, stir till cold. Serve in glasses.

32. Meringue Rice Pudding.

33. Take a teacupful of rice to one pint of water, when the rice is boiled dry add one pint of milk, a piece of butter the size of an egg, and five eggs. Beat the yelks and grated rind of a lemon, and mix with the rice. Butter a dish, pour in the mixture, and bake lightly. Beat the whites to a stiff froth; add a cup of sugar and the juice of a lemon. When the pudding is nearly done, spread on this frosting, and bake in a slow oven till the top is light brown.

34. 264 ILLINOIS COOK BOOK.

35. Light Dough Dumplings.

36. One pound of raised dough, make it into small balls the size of eggs; boil in plenty of water, and serve with butter and sugar, or with sauce. Two ounces of chopped suet added to the above, or, to vary the flavor, add a few currants, a little sugar, grated nut- meg or lemon peel.

37. Charlotte Itusse.

38. One pint cream, well-beaten; a gill and a half of wine, four eggs, yelks and whites beaten separately. Beat five tablespoonsful sugar with the yelks, half a pint of milk, and half an ounce isinglass or gelatine simmered together till the gelatine is dissolved. Then mix with this, first the yelks, then the white? of the esrffs, then the cream, and set it aside to stiffen a little.

39. oo " • "

40. When it is cool, pour it into a mould which you have previously lined with sponge cake, and when it is stiff, put it on a plate and grate sugar over the top.

41. Snow Cream.

42. ( MRS. HAKRIMAN. )

43. Whites of three eggs cut into a stiff froth, . Four spoonsful sweet wine, Sugar to your taste, Flavor with lemon or vanilla. Whip it to a stiff froth with a whisk; fast as the

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45. froth foams, take it off and lay it in dishes ; it will not return to the liquid state even if kept several days.

46. Potato Pudding.

47. Six large potatoes boiled and mashed, A piece of butter the size of an egg, A little salt.

48. Roll out with a little flour, make a layer of this crust, then a layer of apples. Steam one hour.

49. Pudding Sauce.

50. Beat all well together till creamy, and set over the fire a few minutes to scald through once, or set it in the tea kettle top to heat through.

51. Velvet Cream.

52. To a pint of cream put a very little sugar ; keep stirring it over the fire till the sugar is dissolved ; then take it off, but keep on stirring it till it is milk warm, after which pour it through a fine colander into a dish containing three spoonsful of lemon or orange juice, a little grated peel and fruit marmalade chopped fine, two spoonsful white wine. This should be prepared the evening before it is wanted. —21

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
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
Clove	1 tsp ground (2g)	7
Salt	1 tsp (6g)	0
Water	not in our table	0
Fruit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.