Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 |
| 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 |
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 pint cranberries
- 1 cup thick cream
- half cup of flour
- 1 tablespoon cold milk
- 2 tablespoons of sugar
- 2 tablespoons cocoa
- 2 tablespoons flour
- 3 tablespoons sugar
- a pint of milk in a double boiler
- 3 places so as to form a triangle
- 1 large cup of milk
- 1 small half cup of flour
- 2 well beaten eggs
- 1 table- spoon grated chocolate to the custard
- 2 eggs
- 1 cup l
- 4 eggs light
- 2 lemons
- butter the size of a walnut
Directions
Roll puff paste into a sheet \ inch thick; cut rounds 3 inches across. Put a teaspoon preserves on each, turn up the edges in 3 places so as to form a triangle. Pinch tight, put bottom side up in a buttered pan, wash over with egg and water, dust with powdered sugar and bake.
CR.^NBERRY PIF.
Mrs. A. E Faine.
Cook until thick 1 pint cranberries with h cup water and 1^ cups granulated sugar. Set aside to get cold. Whip 1 cup thick cream with U tablespoons sugar and ^ teaspoon vanilla. Put the cranberries in a freshly leaked crust, cover with cream, and serve.
CREAM PIE, NO. 1.
Mrs. James Friel.
Bake a fruit pie without a top crust : when cold cover with freshly whipped cream, and serve.
CREAM PIE, NO. 2.
Mrs. Lucy Huston.
Line a deep pan with paste, prick it and bake a delicate brown. Put over the fire in a double boiler 1 large cup of milk. Stir to- getlier h cup sugar, piece of butter the size of a walnut, 1 small half cup of flour, 1 tablespoon cold milk and the yolks of 2 well beaten eggs. Mix thoroughlv and add to the milk when it boils. Stir until it thickens. Take from the fire, flavor with vanilla, and fill the baked crusts with the custard. Beat the whites of the eggs with 2 tablespoons of sugar, cover the top of the pie, and brown slightly in the oven.
To make a chocolate pie add 2 tablespoons cocoa or 1 table- spoon grated chocolate to the custard.
CREAM PIE, NO. 3.
Mrs. Robert McGuire.
Put a pint of milk in a double boiler ; bring to the boil. Beat together the yolks of 2 eggs, ^ cup suear. 2 tablespoons flour, and stir into the boiling milk, cooking till thick. Add" flavoring to taste. Pour into a freshly baked crust, cover with a frosting made of the whites of the eggs and a little sugar, and brown in the oven.
PASTRY. 195
CRUMB A XI) LEMON PIE.
Mrs. II. C. Begland.
Soak 1 cup l)read crumbs in enough milk to cover them. Cream (3 tablespoons sugar with 4 of butter, beat 4 eggs light and add them to tlie cream : Havor with the juice and grated rind of 2 lemons; and stir in the crumbs. Line a large pie plate with a rich paste, fill and bake till set and brown.