Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute 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 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meringue | 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
- 2 cups dark brown sugar
- 1 cup granulated sugar
- 1 cup sv/eet milk
- 3 tablespoons maple syrup
- 1 tablespoon butter
- 2 cups of flour
- 1 cup of butter
- 1 teaspoon salt
- 3 cup of ice water
- 14 pound of chopped marshmal- lows
- 2 cups of cream
- 1 cup of sugar
- 4 cups of cream whipped
- 2 cups
- one pint bottle of creme de menthe cherries
- 1 cup of chopped blanched almonds
- 11/2 cups of sugar dissolved in the hot milk
- 1 cup sugar
- 1 cup milk
- 3 squares of chocolate
- 2 teaspoons vanilla
- 3 cup powdered sugar
- half around
- 3 eggs beaten stiff
- two eggs beaten stiff
- 2 quai'ts of cream
- 19 peach meringues
- 6 good sized rounds of sponge
- 6 halves of peaches
- 2 egg whites
Directions
2 cups dark brown sugar, 1 cup granulated sugar, 1 cup sv/eet milk, 3 tablespoons maple syrup, 1 tablespoon butter. Cook milk and sugar until it boils. Add maple syrup. Cook until it creams when tried in water. Add butter and beat until cool.
PUFF PASTE NO. 1. 2 cups of flour, 1 cup of butter, 1 teaspoon salt. Enough water to make a stiff dough. Wash the butter, put a tablespoon in the flour, shape the other in a square cake, wrap in a napkin and put it in cool place. Mix the tablespoon of butter with the flour with the tips of the Angers, working it to a stiff dough with 1-3 cup of ice water and teaspoon of salt. Roll out twice as long as wide, put the cake of butter in the center, fold the sides and then the ends of thepa ste over the butter. Let it stand ten minutes. Turn the paste half around. Roll again and turn as before. Let stand a few minutes between each rolling. It should be rolled 5 or 6 times, cut into shape, chilled and baked.
MARSHMALLOW PARFAIT. Whites of 3 eggs beaten stiff, % cup of sugar and i^ cup of boiling water boiled to thread stage. Pour this over whites of eggs beating all the while. When it begins to cool add 14 pound of chopped marshmal- lows. Beat until it begins to thicken and add the whip from 2 cups of cream. Pour in a mould, seal and pack in ice and salt for four hours.
ANGEL AND NUT PARFAIT. 1 cup of sugar, i^ cup of water cooked until it makes a soft ball. Pour slowly over the whites of two eggs beaten stiff. Fold in 4 cups of cream whipped. Add 2 cups more or less of ground nuts. Put in a mould, seal and pack in ice and salt 4 hours.
NOUGATINE CREAM. Sweeten 2 quai'ts of cream with 1 cup of sugar. Pour into this the liquor from one pint bottle of creme de menthe cherries. Freeze to a mush and add the chopped cherries, M pound of chopped marshmallo\\'s and 1 cup of chopped blanched almonds.
FROZEN WHIPPED CREAM. Whip cream very stiff, sweeten, flavor and color if desired, and pack in moulds. Add fruit, nuts and different flavoring and colors packed in irregular layers. Use baking pov/der cans if desired for packing to freeze.
PLAIN ICE CREAM WITH CHOCOLATE SAUCE. 1 qt. rich cream whipped stiff, 1 qt. rich milk, 11/2 cups of sugar dissolved in the hot milk. Do not let the milk come to a boil, but hot enough to melt sugar. Let the milk cool, then add cream. Use whatever flavor is desired.
CHOCOLATE SAUCE. 1 cup sugar, 1 cup milk, 3 squares of chocolate, 2 teaspoons vanilla. Put the sugar on Are in water enough to cover. When dissolved, add choc- olate and let all boil, being careful not to burn. Add milk and let simmer. Chopped nuts of any kind are an improvement. Sauce can be used bote if desired and is preferred by many.
PEACH MERINGUES NO. 2. 6 good sized rounds of sponge or plain cake, 6 halves of peaches, mer- ingue made of 2 egg whites and 1-3 cup powdered sugar, 2i/^ tablespoons candied fruits and nuts chopped together. Bake sponge or plain cake in a thin sheat. Cut out in rounds and place on each slice a peach half, fill- ing in the cavity with the fruit. Cover with the meringue and bake 8 to 10 minutes in a slow oven. Serve with peach or fruit sauce or boiled custard.