Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Coffee | not in our table | 0 |
| 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
- three pounds coffee a sugar
- half teaspoon cream tartar
- eight drops extract of lemon
- one pint milk
- three pounds of white sugar
- two teaspoons lemon
- three cups of brown sugar
- one cup of cream
- one cup sugar
- one half cup of butter
- half cup milk
- one teaspoon cream of tartar
- one pound sugar
- half cup water
- three tablespoons rose water
- half pounds of coffee sugar
- one-fourth inch thick
- one cocoanut grated fine
- one egg
- two teacupfuls of white sugar
- half teacup of sweet cream
- one large cocoanut
- butter the size of a walnut
- nutmeg
Directions
Three pounds coffee A sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon ; add as much cold water as will dissolve the sugar; boiling without stirring till it will easily break when dropped in cold water, and when done add the lemon ; have a dripping pan well buttered and pour in one-fourth inch thick, and when partly cold, mark off in squares. If pulled when partl}^ cold till very white, it will be like ice cream candy.
COCOAXVT CARAMEIiS.
One pint milk, butter size of an egg, one cocoanut grated fine, three pounds of white sugar, two teaspoons lemon; boil slowly until stiff, (some then beat to a cream) ; pour into shallow pans, and when partly cold cut in squares.
HICKOBTSflJT MACAROONS.
Take meats of hickorynuts, pound fine, and add mixed ground spice and nutmeg; make frosting as for cakes ; stir meats and spices in, putting in enough to make it convenient to handle ; flour the hands and make the mixture into balls the size of nutmegs ; lay them on buttered tins, giving room to spread. Bake.
116 THE MISSOURI COOK BOOK.
WAL.NUT CAWDY.
Three cups of brown sugar, one cup of cream, butter size of a walnut; boil until bubbles are large; liave walnuts cut line in dish, and pour candy over them. Beat until waxy, and cut in squares.
One egg, one cup sugar, one half cup of butter, one- half cup milk, one teaspoon cream of tartar, one-half of soda, flour enough to make a stiff dough ; drop on tins and sprinkle over with powdered sngar. Bake in a
quick oven.
One pound sugar, one and a half cup water, three tablespoons rose water ; boil twenty minutes, then pull.
COCOA:SflIT CAXDY.
Two teacupfuls of white sugar, one -half teacup of sweet cream, butter the size of a walnut; let it boil lifteen minutes ; then stir in as much cocoanut as you think best. Flavor to taste.
cocoA:RfrT ca:xi>y.
One large cocoanut, one and a half pounds of coffee sugar. Wet sugar with cocoanut milk ; when thorough- ly dissolved, put in the grated cocoanut; boil until it ropes; stir till it begins to grain; spread on platters. If boiled too hard, add a little water, and repeat pro- cess.— Marie Howard, Batama, N. Y.