Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Brandy | 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 pint of whipped cream
- one pound of loaf sugar
- one pint of clarified isinglass
- two gallons of water
- four sticks of cinnamon
- a quart of rich vanilla chocolate
- a pound of sugar
- a gallon of wine
- a pint of brandy
- one quarter of a pound of sugar
- six eggs
- 96 family receipt book
- two sets of calves' feet
- eight lemons
- ten eggs beaten to a froth
- cinnamon
Directions
Make a quart of rich vanilla chocolate ; add to it one quarter of a pound of sugar, and the yolks of six eggs. Stir all together over the fire a few mi- nutes. Then add a half pint of whipped cream, and a pint and a half of clarified isinglass. Mix well together, and pour into moulds.
PEACH CHEESE. Stone and pare a quarter of a peck of ripe peaches ; put them into a porcelain lined kettle, with one pound of loaf sugar, and a little water; stir over the fire until all is dissolved ; rub it through a hair sieve into a bowl ; add one pint of clarified isinglass ;
96 FAMILY RECEIPT BOOK.
fill tlic moulds, and place them in the ice ; when it is firm turn it out ; and cover the top with "vvhipped cream.
CALF'S FEET JELLY. Take two sets of calves' feet, and one of pigs' feet; put them in a kettle with two gallons of water; let it boil down one-half; strain it and set it away till the next day ; before you put it on the fire, skim it well; add half a gallon of wine and a pint of brandy, the juice of eight lemons, the skins of four, pared from the rind, four sticks of cinnamon, sugar to your taste, the whites of ten eggs beaten to a froth ; mix all in the stock when cold. Let it boil twenty minutes. If the stock is very stiff, ten will be sufficient; then strain it through a jelly-strainer.
A HEN'S NEST. Put some calf's feet jelly in a deep dish, upon which make a nest with some skins of lemons cut in strips and preserved in syrup. Take some eggs; make a small hole, through which empty them ; wash and drain, and fill them with blanc- mange ; when perfectly cold, take off the shell and put them in the nest.