Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 ounce of gelatine
- two pints of water until the gelatine is dissolved
- 3 cupfuls of flour
- one pint of double cream
- one pint of milk
- 2 tablespoonfuls of sugar
- 1 cup of sugar
- 2 cups of flour
- 1 teaspoonful vanilla
- a pound of sugar
- 3 fine lemons
- half peach
- 2 heap- ing teaspoonfuls of baking powder
- 2 boxes of berries
- 8 persons
- 1 envelope of minute gelatine
- 2 eggs beaten
- 2 table- spoonfuls sugar
- 5 cloves
- two eggs
- salt
- cloves
Directions
PUDDINGS AND DESSERTS 131
Lemon Jelly — Take 1 ounce of gelatine, half a pound of sugar, the juice of 3 fine lemons and the rind of two of them. Warm in two pints of water until the gelatine is dissolved. Pass through a jelly bag into a deep bowl, and when cold stand on ice and whip until the jelly has thickened. Pour into a mould and stand in refrigerator until set.
Fried Peaches — Cut large, juicy, yellow peaches in half, leave on the skin, but take out stones. Fill each half peach or cup with sugar and fry slowly in butter. This is a recipe from Miss Thoburn, California, where this dessert is a great favor- ite of her mother's.
Real, Old Short Cake of Southern Fashion (Mothers' Magazine)— Take 3 cupfuls of flour, Yt. teaspoon salt, 2 heap- ing teaspoonfuls of baking powder, Yz cupful best butter, and sufficient rich milk to form a soft dough. Sift the baking powder, salt and flour together; rub the butter in with the fitiger tips and add milk. Work quickly, handling the dough as little as possible. Roll into a thin sheet and bake in a round greased pan in a very quick oven. Brush over with melted butter before putting in the oven, so that the crust will not harden. While the cake is baking, take 2 boxes of berries and divide the larger fruit from the smaller. Slightly crush the smaller fruit and sprinkle liberally with powdered sugar. When the cake is removed from the oven, allow it to cool slightly, then split open, spread with softened butter, and cover with a layer of the large berries. Dust with powdered sugar ; pour over half the crushed, smaller berries and syrup, place the upper half of the cake on top and pour over the rest of the fruit. Have the oven moderately warm, place the cake in it for 4 or 5 minutes, and send to the table covered with powdered sugar. This cake should be warm and fresh, and eaten with thick sweet cream.
Charlotte Russe — One pint of double cream, ^ pound macaroons. Flavor with sherry wine. Whip cream very stiflF. Put layers of macaroons at bottom of dish, then a layer of the cream and then macaroons and so on, until all is used up. This will serve 8 persons. JANE ADDISON.
132 CLUB HOUSE COOK BOOK
American Cream — One pint of milk, 1 envelope of minute gelatine (plain), yolks of 2 eggs beaten with 2 tablespoonfuls of sugar and a little salt. When the milk is boiling stir in slowly the gelatine, then add the yolks, sugar and salt. Boil about 3 minutes as you would soft custard. Remove from lire, stir in the whites which have been beaten with 2 table- spoonfuls sugar. Flavor to taste.
MRS. CLARENCE LONG.
Stewed Pears — Take pears in good condition, peel and halve about eight. Use heavy granite stew pan, add 1 cup of sugar, 4 or 5 cloves, thin slices of lemon, and cold water enough to scantily cover the fruit. Place on the back of the range and simmer, tightly covered, for three or four hours. If slowly cooked the pears will be dark red and almost trans- parent. MRS. PAULINE WILHELM, York.
Strawberry Short Cake — Two eggs, butter size of an egg, 2 cups of flour, ^ cup of milk, 1 cup of sugar, 1 teaspoonful vanilla. Cream butter and sugar together, add other ingredi- ents. Bake about 15 minutes. Cut cake open and put in strawberries, also on top and cover with whipped cream.