Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- one quart of cranberries over the fire in enough cold water to cover
- one half pint should be sufficient
- one pound of sugar • stir until this melts
- one cupful of drawn butter
- one tablespoon flour
- one cup cream
- one cup chopped mushrooms
- two ounces butter in a saucepan
- one pint boiling water
- one teaspoon lemon juice
- six pounds of raisins seeded
- three pounds of english walnuts
- seven pounds of sugar in two pints of grape juice
- a pound of butter
- a tablespoonful of flour
- a pint of sweet milk
- a dash of cayenne pepper
- a pinch of salt
- 29 cranberry sauce
- four eggs boiled hard
- one teaspoon beef extract
- twelve large
- four lemons
- two pints of grape juice
- salt
- pepper
- cayenne
- lemon juice
Directions
Cranberry Sauce. — Put one quart of cranberries over the fire in enough cold water to cover them. One half pint should be sufficient. Let them cook slowly until broken to pieces. Then add one pound of sugar • stir until this melts, then take from the fire, put into a mold, and set aside to cool. This is the real old- fashioned cranberry sauce preferred by many to the jelly from which the berries have been removed.
Caper Sauce. — Melt a quarter of a pound of butter with a tablespoonful of flour; add a pint of sweet milk, let it come to a boil; season with salt and pepper, then add a teacup of capers, and four eggs boiled hard and minced fine. Cucumber pickles, well minced, make a nice substitute. This is a nice sauce for boiled meats. — Gulf City Cook Book.
Caper Sauce. — Make one cupful of drawn butter, or mayon- naise if preferred, chop up some capers and add to it. Nastur- tium or pickle may be used instead of capers. — Lebanon (Tenn.) Cook Book.
Mushroom Sauce. — Rub together one tablespoon flour and two tablespoons butter, and add one cup cream; heat not quite to boiling; take off and add one cup chopped mushrooms, a dash of cayenne pepper and a pinch of salt.
Mushroom Sauce. — Melt two ounces butter in a saucepan, add one tablespoon flour ; cook and stir three minutes ; add one pint boiling water and one teaspoon beef extract, stir well and add one can mushrooms; season with salt and pepper. Cook fifteen minutes. Add last one teaspoon lemon juice and serve.
Nut Conserve. — This is a novel and delicious conserve and should be in every storeroom. Thinly slice twelve large or- anges, add the juice and grated rind of four lemons, six pounds of raisins seeded and chopped, three pounds of English walnuts and a pound and a half of blanched chopped almonds. Dis- solve seven pounds of sugar in two pints of grape juice, add the above mentioned ingredients and simmer very slowly until