Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Brandy | 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 tablespoon sugar
- one-half cup sugar
- 1 tablespoon butter
- one cup sugar
- 34 cup water
- 1 cup sugar
- 1 cup water till it threads
- 2 tablespoons of butter
- 1 cup powdered sugar
- 3 tablespoons shei'ry
- one cup butter
- 2 cups powdered sugar
- 1 gill sherry
- 1 tablespoon of butter in sauce pan
- 1 tablespoon flour
- a pinch of salt
- four cnnned peachos put through a colander
- 1 dessert spoon of corn- starch
- 3 eggs
- 3 egg yolks in a bowl
- 2 table- spoons of brandy
- 32 cuj
- 11 vinegar
- three products whose high quality has placed them in a class by themselves
- salt
- vinegar
Directions
Peach Sauce.
Four cnnned peachos put through a colander. J^oil 1 (!up cream in a double boiler. When hot, add 1 dessert spoon of corn- starch, dissolved in a little water; 1 tablespoon sugar; a pinch of salt. Stir till thickens. Then beat in the peaches and lastly the stiffly beaten whites of 3 eggs. Stand on ice till very cold. Apricot sauce may bo made the same way.
Cherry Sauce.
One-half cup sugar and 1 tablespoon butter, creamed. Take some cherry juice and some water until you have a cupful, thicken with a little teaspoon of cornstarch and cook thoioughly. Add this boiling hot to creamed butter and sugai'.
Claret Sauce.
One cup sugar; 34 cup water, lioil together 8 minutes. Cool slightly, and add 3^ cup claret.
Cream Brandy Sauce.
Cook 1 cup sugar and 1 cup water till it threads; beat 3 egg yolks in a bowl and add 3^ cup cream, a pinch of salt, and 2 table- spoons of brandy. Pour syrup slowly over egg mixture, stirring constantly till it thickens.
Sherry Sauce, Cream together 2 tablespoons of butter and 1 cup powdered sugar. Put in a bowl of boiling watei'. Stir 5 minutes and add 3 tablespoons Shei'ry, and serve.
Wine Sauce.
One cup butter; 2 cups powdered sugar; 1 gill Sherry. I^eat butter till it is a cream and then gradually beat it into the sugar. Add the Sherry by spoonfuls. Beat the mixture till it is a smooth froth, then set the bowl in a basin of boiling water and stir for a minute and a half. When the sauce is finished, grate part of a nut- meg over it and send it to the table hot.
— Mrs. Freeman Graham.
Vinegar Sauce.
Slightly brown 1 tablespoon of butter in sauce pan. Stir in 1 tablespoon flour and stir till smooth. Add ] pint water and cook till clear, then add 32 cuj) brown sugar and 3^2 ,"'11 vinegar.
7/ it's new You will find it at
The Bradford=Weise Co.
117-121 West State St. ROCKFOKD, = ILLINOIS.
■^'iiHHi^iii^imiiimH^iiiiimiHi^
McGUIRE BROS.
Builders* Hardware
Both Phones 334 408-410 E. State St.
TRY THE RECIPES IN THIS BOOK FOR
MINUTE TAPIOCA
(Requires no soaking)
MINUTE GELATINE (Plain)
(Dissolves instantly)
MINUTE GELATINE (Flavored)
(All flavored for you)
They are three products whose high quality has placed them in a class by themselves. Ask your grocer for them.
"Look for the Minute-Man on the package,"
MINUTE TAPIOCA CO. Orange. Mass.
a';SK2SSS a2SI2.^2L2SiI2>a^-J^K-3B2S!I2^i;2SES!I2Sa^^
For fine Millinery and exclusive styles go to
NORDSTROM '§
507 WEST STATE S T 'R E E T
T. S. They have a special display every Thursday ^
in the year of Imported and "Domestic models. g
COLD DESSERTS. 183
"Oh! dainty and delicious! Food for the Gods."