Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Cake | 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 pint of lemon juice
- one quart of water one quart of sugar
- two cups of granulated sugar
- a cup of water
- a piece of para- hne the size of a hazel nut
- one glass put ^he w^^^ -^ an egg
- one
- one sort of foundation candy
- 1 think the cooked is nicer
- two heaping tablespoonfuls of glucose
- one-half cake of baker's chocolate
- lemon juice
Directions
One pint of lemon juice, one quart of water one quart of sugar. Boil the sugar and water to a syrup, skimming a. i cooks. Let it cool and add the lemon juice. Freeze, and when frozen add the well beaten whites of hve eggs. Ihis is a very beautiful, pure white ice. Try it.
So much has been written about candy made from confec- tioners' sugar, that it seems unnecessary to repeat the direc- uons; however, I give them. In one glass put ^he w^^^ -^ an egg, in another the same quantity of water. Mix them together in a bowl and sift in confectioners' sugar stirring constantly. When it gets as stiff as dough, knead it; he \„„re you work it the better it will be. Divide mto thee parts: flavor one with vanilla, and make it pink; anotl,er with lemon, and a third flavor with vaniHa and color «ith .rated chocolate. Put chopped nuts in some, cocoanu m :ome Make some into balls with English walnuts on either side ' In short, form into any shape your fancy suggests This is one sort of foundation candy, and is very nice; but 1 think the cooked is nicer. It is easier io make it with some
104 ExcHAN(iE Cook Book.
glucose, if you cook it. Glucose is perfectly harmless, but not quite so sweet as sugar. It is a thick clear syrup, but it cau be omitted if objected to. In a saucepan put two cups of granulated sugar, two heaping tablespoonfuls of glucose and a third of a cup of water. Boil; trying it constantly in water. When it will form in a soft ball in the water it is done. Pour into a bowl and let it cool. When luke-warm, beat it until it thickens; when it grows quite stiff knead it like dough. This fondant may be kept for a long time, and is the foundation of all creams.
For cream dates put a strip in the split date, where the seed was. Make a ball of it with a walnut kernel on each side for cream walnuts.
Chop nuts and candied fruit together, mix with the founda- tion candy and make into balls.
For cream chocolate, make into balls, let them harden. Grate one-half cake of Baker's chocolate, put it in a cup and in a pan of boiling water on the stove. Add a piece of para- hne the size of a hazel nut, and a few drops of vanilla. When the chocolate melts drop in the balls, one at a time, lift them out and let them harden on parafine paper.
There are many other Avays of using the fondant which iji- genuity will suggest.