Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Gelatin | 1 envelope (7g) | 23 |
| Dripping | 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 cup of liquid
- one cup of drippings
- one pint of liquid
- one pint of milk make a custard -- one egg to a cup of soft custard
- a cup of soft custard
- a pint of milk
- one level tablespoon of flour will thicken one cup of liquid
- two level tablespoons of flour will thicken one cup of drippings
- five level tablespoons of brozvned flour will thicken one cup of liquid
- four level tablespoons of corn starch will stiffen about one pint of liquid
- two good sized eggs to one pint of milk make a custard -- one egg to a cup of so
- one egg to a cup of soft custard
- three eggs to a pint of milk
- one level tablespoon of granulated gelatin will stiffen about one pint of liquid
Directions
The common thickening agents are flour, corn starch, rice flour, potato flour, arrow root, eggs ; also gelatin, sea moss, junket for milk, and pectin of unripe fruits stiffen liquids on cooling.
Proportions.
One level tablespoon of flour will thicken one cup of liquid for soups.
Two level tablespoons of flour will thicken one cup of drippings or other liquid for gravies and sauces.
Five level tablespoons of brozvned flour will thicken one cup of liquid for gravy.
The thickening power of corn starch is about twice that of flour.
Four level tablespoons of corn starch will stiffen about one pint of liquid, as in corn starch pudding.
BETHANY UNION COOK BOOK 223
Two good sized eggs to one pint of milk make a custard — one egg to a cup of soft custard or baked cup custard ; three eggs to a pint of milk for a large mold custard.
One level tablespoon of granulated gelatin will stiffen about one pint of liquid, if cooled on ice.
224 BETHANY UNION COOK BOOK