Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Cake | 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 sugar
- two tablespoons of corn starch
- one quart cream
- one pint of cream
- one pint of milk
- one cup of sugar
- half pint water
- one quart fresh milk
- two cups sugar
- one-half cups boiled coffee
- half cup milk
- one-third cup sugar
- one tablespoonful granu- lated gelatine
- one teaspoonful vanilla
- one cake of bitter chocolate
- one gal- lon of cream
- six eggs
- one large pint of milk
- two eggs
- one teacup of sugar
- two dozen macaroons
- half box of gelatine
- five oranges
- five eggs
- half box gelatine dissolved in half pint water
- three yolks of eggs beaten together
- salt
Directions
Chocolate Ice Cream. — One cake of bitter chocolate, one gal- lon of cream. Bring cream to a boil and thoroughly mix bitter chocolate till dissolved. Add one and a half pounds of sugar. Let cool and add yolks of six eggs, well beaten. Season with small quantity of vanilla extract. The above recipe was ob- tained from a prominent confectioner in one of the large cities, who is more noted for his delicious chocolate ice creams than any one in the city.
Macaroon Cream Without Whipped Cream.-— One large pint of milk. Let this come to a boil; then add yolks of two eggs, one teacup of sugar, and two tablespoons of corn starch, well creamed together. Stir briskly until it thickens; when partly cool add whites beaten to a froth. When cool add one quart cream, a little sherry wine or vanilla, and one or two dozen macaroons, rolled fine. Freeze.— Mrs. Tigrett.
Orange Cream. — Half box of gelatine, one pint of cream, one pint of milk, one cup of sugar, five oranges, five eggs (yolks) ; cover the gelatine with cold water, let soak half hour ; whip the cream. When milk boils dissolve gelatine into it ; beat eggs and sugar together and strain milk and gelatine into them; make the boiler clean and put mixture in and stir over fire two minutes, then turn out to cool. When cold add the juice of oranges (after straining). Place this basin in pan of cracked ice and stir constantly till it thickens; then add the whipped cream; stir till mixed well.
Spanish Cream.— Half box gelatine dissolved in half pint water, one quart fresh milk, six eggs, whites and yolks, two cups sugar. — Mrs. Ed. Mercer.
Coffee Spanish Cream. — One and one-half cups boiled coffee, half cup milk, one-third cup sugar, one tablespoonful granu- lated gelatine; heat in double boiler and add one-third cup sugar, salt, and three yolks of eggs beaten together; stir and cook until slightly thickened. When cooled a little add beaten whites of eggs and one teaspoonful vanilla. — Mrs. Madison.