Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | 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
- 4 tablespoons liquid 16 tablespoons xa cup 2 gills 2 cups 2 pints
- 16 tablespoons xa cup 2 gills 2 cups 2 pints
- 4 cups liquid 4 cups flour 2 cups butter
- 4 cups flour 2 cups butter
- 2 cups butter
- 2 cups powdered sugar zyz cups confectioners' sugar 1 pint milk
- 1 pint milk
- 1 pint chopped meat
- 1 quart pound pound
- 4 ounces pound pound pound pound pound pound pound ounce ounces
- 1 pint liquid
- 2 cup liquid yeast to 1 pint liquid
- 1 quart flour
- 1 quart milk
- 1 teaspoon to 1 quart sauce
- 1 quart sauce
- 1 pint flour
- 1 teaspoon flavoring extract to 1 quart custard
- 1 quart custard
- 1 tablespoon flavoring extract to 1 quart mixture to be frozen
- 1 quart mixture to be frozen
- 1 cup sugar to 1 quart milk
- 1 cup sugar
- 3 cups water
- 1 cup rice
- 1 cup liquid
- 1 cup cooked meat
- 2 pound chicken equals about 1 pint
- a teaspoon of cornstarch mixed
- a cup of salt will prevent it clogging in the shakers
- 3 teaspoons liquid 4 tablespoons liquid 16 tablespoons xa cup 2 gills
- 2 gills 2 cups 2 pints
- 2 cups 2 pints
- 2 pints
- 4 cups
- 2 cups granulated sugar 2^2 cups powdered sugar zyz cups confectioners' suga
- 10 eggs
- 8 eggs
- 2 level tablespoons butter 4 level tablespoons butter 2 level tablespoons gr
- 4 level tablespoons butter 2 level tablespoons granulated sugar 4 level tables
- 2 level tablespoons granulated sugar 4 level tablespoons flour equal equals
- 4 level tablespoons flour equal equals equal 1 equals j4 equal equal
- 1 equals j4 equal equals u equal tablespoon gill
- 4 ounces pound pound pound pound pound pound pound ounce ounce
- 1 measure flour
- 1 measure liquid to about 2 measures flour
- 2 measures flour
- 1 measure liquid to about 3 measures flour
- 3 measures flour
- 2 slightly rounding teaspoons baking powder to 1 quart flour
- 1 cup
- 4 eggs to 1 quart milk
- 8 eggs to 1 quart milk
- 1 ounce
- 2 tablespoons
- 1 whole cup sauce
- 1 pint
- 1 pound
- 3 soups 7 oysters
- 7 oysters
- 17 sandwiches
- 37 eggs
- 49 breads
- 58 ice cream
- 70 small cakes
- 88 kolacky
- 99 preserves
- 13 helps
Directions
PRAGUE CHAPTER BOOK OF RECIPES 115
HELPS AND HINTS
Marks on tables caused by hot dishes may be removed by kero- sene rubbed in with a soft cloth.
Kerosene will brighten silver and zinc.
A tablespoon of kerosene in a boiler of clothes will greatly facil- itate the cleaning.
Paint stains that are old or dry may be removed from cotton or woolen goods by chloroform, first covering the spots with butter or olive oil.
A teaspoon of cornstarch mixed with a cup of salt will prevent it clogging in the shakers.
Ginger poultices instead of mustard, prepared in the same way you would prepare a mustard poultice, will relieve neuralgia, and will not blister.
Saturate moth infested furniture with naphtha or benzine ; it will not injure the color or fabric.
Ammonia will remove white spots from furniture.
Remove tea and coffee stains with boiling water.
Remove chocolate stains with borax and cold water.
Remove milk and cream with cold water.
Remove scorch with sunlight.
Remove grass stains with ammonia and water.
Remove ink stains with sour milk, lemon juice or salts of lemon.
To remove ink from white goods, soak half an hour in vinegar, wash, soak in solution of chloride of lime, wash.
Remove paint with turpentine or turpentine and ammonia.
To remove iron rust, moisten with ammonia, then use salts of lemon or oxalic acid, rinse in boiling water.
Remove medicine stains by soaking in alcohol.
Remove tar with kerosene, then warm water and soap.
Remove whitewash with strong vinegar.
PRAGUE CHAPTER BOOK OF RECIPES
TABLE OF WEIGHTS AND MEASURES
3 teaspoons liquid
4 tablespoons liquid
16 tablespoons
2 pints (4 cups)
4 cups liquid
4 cups flour
2 cups butter, solid
Yi cup butter, solid
2 cups granulated sugar
2^2 cups powdered sugar
ZYz cups confectioners' sugar
1 pint milk, or water
1 pint chopped meat (solid)
10 eggs (without shells)
8 eggs, with shells
2 level tablespoons butter
4 level tablespoons butter
2 level tablespoons granulated sugar 4 level tablespoons flour
equals equal
equals J4
tablespoon
gill or Y\ cuP
pound or 1 quart
pound, 4 ounces
ounces or Y\ cup
TABLE OF PROPORTIONS
I measure nquid to 1 measure flour for pour batters.
1 measure liquid to about 2 measures flour for drop batters.
1 measure liquid to about 3 measures flour for dough.
1/3 to 2 or more cakes compressed yeast softened in l/i cup water to 1 pint
liquid. l/2 cup liquid yeast to 1 pint liquid.
2 slightly rounding teaspoons baking powder to 1 quart flour. Y\ teaspoon salt to 1 quart milk for custards.
Y* teaspoon salt to 1 cup, or 1 teaspoon to 1 quart sauce or soup.
% teaspoon salt to 1 pint flour.
1 teaspoon flavoring extract to 1 quart custard, or cream.
1 tablespoon flavoring extract to 1 quart mixture to be frozen.
% cup, or less, sugar to a quart milk for custards, etc.
1 cup sugar to 1 quart milk or cream for ice cream.
1 cup sugar for each dozen yolks used in ice cream.
4 eggs to 1 quart milk for plain cup custard.
6 to 8 eggs to 1 quart milk for custards to be turned from mold.
Y\ package, or half an ounce, gelatine to scant pint liquid.
3 cups water, more of milk, or stock, to 1 cup rice.
1 ounce (2 tablespoons) butter, Yi ounce (2 tablespoons) flour to 1 cup liquid
for sauce. 1 ounce (2 tablespoons) butter, Y2 ounce (2 tablespoons) flour to 1 pint liquid
for soups. 1 cup cooked meat, or fish cut in cubes, to 54 or 1 whole cup sauce. Meat from 3^2 pound chicken equals about 1 pint, or 1 pound.
Appetizers 3
Soups 7
Oysters and Fish 12
Meats 17
Sandwiches and Appetizers 28
Vegetables 31
Eggs, Omelettes and Pancakes 46
Dumplings 49
Breads, Coffee Cakes, Muffins and Rolls 51
Desserts 58
Ice Cream, Ices and Sherbets 64
Cakes 70
Small Cakes, Cookies and Doughnuts 88
Kolacky or Tarts and Raised Fried Cakes 99
Preserves, Pickles and Relishes 103
Candies 110
Beverages 1 13
Helps and Hints 115
Tables of Weights and Measures 116
R E C I PES
RE C I P ES