Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Icing | 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
- half pounds of granulated sugar to light crack
- two pounds of pure cream of tartar
- one pound of baking soda
- one-half pound of flour
- three ounces of tartaric acid
- one ounce of salt
- two ounces of ammonia
- one pound of corn-starch
- four pounds of flour
- one-half pound of cornstarch
- four ounces of sugar
- three ounces of butter
- one-half pints of eggs
- one-half gill of milk
- five pounds of fine sugar
- six ounces of vanilla
- one gallon of honey
- one-half pounds of ammonia
- one pound of salt
- one-half pounds of soda
- 5 ounces of essence of pineapple
- a pound of corn-starch
- a pound of cream of tartar
- a pound of saleratus
- one good tablespoonful of royal icing
- five pounds 01 butter
- 01 butter
- one-half gal- lons of sour milk
- one barrel of flour
Directions
Boil two and a half pounds of granulated sugar to light crack (285 degrees) and stir into it one good tablespoonful of royal icing (with acetic acid). It will foam up in a minute, and must be poured as quickly as possible on an oiled slab, as it will turn hard in a second afterwards. If you want to get different shades to represent rocks, you can make up a spoonful of different colored frosting before adding to the caramel
Pure Baking Powder,,
Mix together two pounds of pure cream of tartar, one pound of baking soda, one-half of a pound of corn-starch, one-half pound of flour. Sift seven or eight times through a fine sieve.
Cheap Baking Powder,,
One-half of a pound of cream of tartar, one-half of a pound of saleratus, three ounces of tartaric acid, one ounce of salt, two ounces of ammonia, one pound of corn-starch or flour. Sift fine ten times.
Victoria Biseuits.
Four pounds of flour, one-half pound of cornstarch, four ounces of sugar, three ounces of butter, one and one-half pints of eggs, one-half gill of milk. Rub butter in flour. Beat sugar, eggs, etc., make bay :n flour, add the rest and mix all into smooth dough. Roll out very thin, cut with round cutter, dock well, bake in hot oven. Very fine to serve with coffee.
Vanilla Crisp.
Eighty-five pounds of fine sugar, thirty-five pounds 01 butter and lard, six ounces of vanilla, one gallon of honey, five and one-half gal- lons of sour milk, one and one-half pounds of ammonia, one pound of salt, one and one-half pounds of soda, one barrel of flour. Mix up well, pass through rollers twice, cut with small fancy cutte: ; bake like cook- ies.
Pineapple Cakes.
Same as above. Add 5 ounces of essence of pineapple, no vanilla. Cut with square fluted cutter.
Lunch Cracters.