Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Orange Flower | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Rose | 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 tablespoonful of lemon juice
- 1 pound of white pulverized sugar
- 3 cups of sugar
- 1 pound of almonds
- 2 ounces of chocolate
- 2 cups of sugar
- 1 teaspoonful of vanilla extract
- two ounces of chocolate in a little boiling water
- one teaspoonful of vanilla ex- tract
- 1 tablespoonful of orange essence
- 1 pound of white sugar
- 1 gill of sherry
- one gill of good sherry
- 2 cups of susar
- 1 tablespoonful of yanilla
- two cups of sugar
- 2 cups of pulverized sugar
- 4 tablespoonfuls of milk
- two cups of pulverized sugar
- 1 tablespoonful of vanilla extract
- 1 pound of sugar
- 1 tablespoonful of orange flower water
- one pound of skinned almonds add one pound of sugar
- 1 tablespoonful of any kind of essence desired
- 1 tablespoonful of any fancy liqueur
- half pound of the finest white clarified sugar
- a tablespoonful of rose
- a pinch of cream of tartar
- a small pinch of cream of tartar
- a teaspoonful of cochineal
- a cup of cornstarch
- a piece of white writing paper
- a gill of clarified sugar
- 2 eggs
- 3 eggs
- two cups
- three eggw
- 1 lemon
- one lemon
- 1 egg
- 1 orange
- 2 ebes
- two eggs
- 4 tfblespoonfula of kich cream
- 1 tound of peeled almondl
- one pound of sugar
- half inch opening
- lemon juice
Directions
Glaces pour Gateaux.
Read carefully the directions given for icing cakes in the beginning of the chapter on "Cakes." (See re- ^cipe.) Then proceed to make icings according to taste, as follows:
Plain Iclngr,
The Whites of 2 Eggs.
1 Tablespoonful of Lemon Juice.
1 Pound of White Pulverized Sugar.
Essence of Rose, Orange or Lemon. Beat the whites of the eggs, and sift in gradually the sugar, beating all the while, using good judgment as to sufficient quantity, and adding in the beginning a tablespoonful of Rose or Lemon Essence or Orange Flower Water. Beat very, very light, till sufficient almost to stand alone. Have ready in another bowl a little lemon juice, and begin to lay on the icing In a thin coat over the cake with a knife, occasionally dipping the knife into the lemon juice, to make a nice, smooth icing. When it is covered with this coat, set in the oven or the sun to harden, when it will be ready for the next coat. Add another coating as before. This coat will be much smoother and white" than the first. If you wish to make ornamental icing it will be necessary to have piping tubes. (See General Directions for Icing.)
Almond Icing.
Glace aux Amandes.
3 Cups of Sugar.
1 Pound of Almonds, felanched and PoundeJ
to a Paste.
The Whites of 3 Eggs.
Beat the eggs, stir in the almonds
and sugar, and then proceed to ice
according to general directions. (See above or recipe.)
Cbocolate Icing.
, Glace au Chocolat.
2 Ounces of Chocolate.
2 Cups of Sugar.
The Whites of 3 Eggs.
1 Teaspoonful of Vanilla Extract.
Melt two ounces of chocolate in a little boiling water. Add two cups .sugar, and stir till smooth. Stir in the well-beaten whites of three eggw and one teaspoonful of Vanilla Ex- tract, and proceed as in Plain Icing. (See recipe.)
Orange or liCmon leins.
Glace a, I'Orange ou au Citron.
The Whites of 2 Eggs.
1 Pound of White Pulverized Sugar.
The Juice of 1 Lemon or Orange.
For Lemon and Orange Icings make a Plain Icing, stirring in at the start the juice of one lemon or one orange, and proceeding as in Plain Icing. (See recipe.)
Orange Transparent Icing.
Glace Transparente a. I'Orange.
% Pound of Fine White Sugar.
Halt the White of 1 Egg.
The Zest of 1 Orange.
1 Tablespoonful of Orange Essence or
Orange Juice.
An Orange Transparent Icing Is made by flavoring with a little or- ange sugar, rubbing against the zest of the orange, or tinging with Saf- fron and flavoring with Cuvagoa.
Colored Transparent Iclngr-
Glace Transparente a, la Rose,
a, la Violette. .Etn.
% *onna -01 'Wne "White Sugar^
Half the White of .1 Egg.
Flavoring and Coloring According to Taste.
Green Icing is made by using the Extract of Spinach and flavoring with Cedratl; a Rose Pink by flav- oring with the Essential Oil of Roses and adding a few drops of Cochineal, and a Violet Icing by flavoring with Syrup of Violet. Pro- ceed as in Plain Icing.
"Wine Icing:.
Glace au Vln.
The -Whites of 2 Ebes.
1 Pound of White Sugar.
1 Gill of Sherry or Madeira Wine.
Proceed exactly as in Lemon or
Orange Icing, only adding instead
one gill of good Sherry or Madeira
wine. Then proceed as in Plain
Water Icing.
Glace a. I'Eau.
2 Cups of Susar. A Pinch of Cream of Tartar. 1 Tablespoonful of Yanilla, Peach or Straw- herry Extract, Take two cups of sugar and a small pinch of Cream of Tartar. Stir with just enough water to make a thick paste, and. flavor with Peach or Strawberry Extract. If Straw- berry is used, add a teaspoonful of Cochineal. Beat well, and, if not stiff enough, add more sugar, and proceed as in Plain Icing.
Glace Neigeuse.
The Whites of 2 Eggs. 2 Cups of Pulverized Sugar.
M Cup of Cornstarcli. 4 Tablespoonfuls of Milk. Take the whites of two eggs, two cups of pulverized sugar, and one- half a cup of cornstarch. Blend the cornstarch with a little) milk, to make a thick paste, add the whites of the eggs, beaten light, and tlie pulverized sugar. Beat all to a stiff froth, and frost the cake while hot.
Cream Frosting.
Glace Neigeuse a, la. CrSme.
The Whites of 2 Eggs.
2 Cups of Pulverized Sugar.
4 Tfblespoonfula of Kich Cream.
1 Tablespoonful of Vanilla Extract.
For a Cream Frosting, proceed ex- actly as above, only omit the corn- starch, and add an equal measure of rich cream, and flavor with Va- nilla Extract. Boil the cream.
Orgeat Paste or Icing,
1 Tound of Peeled AlmondL'.
1 Pound of Sugar,
1 Tablespoonful of Orange Flower Water.
To one pound of skinned almonds add one pound of sugar. Pound as directed to a pulp In a mortar, oc- casionally adding a few .drops of -water to prevent the almonds from running to oil. Use Orange Flower Water. Add fine white sifted sugar till you have sufHcIent to make a paste, and work till well-amalga- mated and elastic. It will now be ready for any use designated in this book.
Royal Icing.
Glace a. la Royale.
The Whites of 2 Eggs.
] Pound of Pine White Sugar.
1 Tablespoonful of Lemon Juice.
1 Tablespoonful of Any Kind of Essence
A Royal Icing is made of the finest possible white loaf sugar, sifted, and mixed or w^orked into a paste with the whites of eggs and lemon juice in the proportions given for Plain Icing, only the paste must be softer, Flavor with any kind of essence, according to fancy. This icing is used to produce fanciful effects. It is not necessary to purchase orna- mental piping tubes. With a little taste and dexterity a piece of white writing paper, made into the shape of a cornet, may be utilized. Dry the paper by sticking together and rub- bing with the white of an egg, to render stiff. Allow at the pointed end oiily a half inch opening, and with a little practice and good ar- tistic taste, the prettiest effects in elegant ornamentation may be pro- duced by even an amateur.
Transparent Icing.
Glace Transparante.
% Pound of Pine White Sugar.
Half ot the White of 1 Egg.
The Juice of Half a Lemon.
1 Tablespoonful of Any Fancy Liqueur.
Take a half pound of the finest white clarified sugar, and clarify again by boiling it with half of the white of an egk, beaten to a stiff froth. Clear off the scum as it rises, and continue skimming till the sugar is perfectly clear. Then add to the sugar half a gill of clarified sugar, boiled to a syrup, and to which you wiU have added the juice of a quar- ter or half a lemon. Strain, and add
to the feugar enough Liqueur, Cura- Qoa, Noyau, Cedrati or Maraschino to flavor the icing- to taste, and beat or whip it to the proper consistency. Then take a silver tablespoon and stir the sugar well together, rub- bing up and against the sides of the pan till it acquires an opaline ap- pearance. Then take a silver fork,
lift one of the cakes intended to be iced, dip in the sugar, or- else hold it on a fork and with a spoon pour the icing - o-ver: Take a'nother fork, lift off the cake and place 'it on the baking sheet, and so on till all the small cakes are iced. Then dry- in the sun or in the oven for about ten minutes.