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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Almond | 1 almond (1.2g) | 7 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Arrowroot | 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 pint of cream add one third of a cupful of sugar
- one teaspoonful of vanilla
- half teaspoonful of rose water
- quarter cup of cold water
- one quart of milk
- one cup of sugar
- one teaspoonful of lemon extract
- one cup of sugar in a saucepan
- three pints cream
- one quart of canned cherries
- one pint milk
- one gallon milk
- two ounces arrowroot
- a cupful of cold water
- a cupful of sugar
- a cupful of finely chopped blanched almonds
- a pint of grated pine- apple
- a pint of whipped cream
- one third of a cupful of sugar
- quarter box of knox's sparkling gelatine
- six eggs
- half box of gelatine
Directions
Czarina Cream. — Soak one-fourth of a box of gelatine in one- fourth of a cupful of cold water for fifteen minutes; then dis- solve by placing the cup in hot water. To one pint of cream add one third of a cupful of sugar, one teaspoonful of vanilla, one- half teaspoonful of rose water and the gelatine. Add enough green coloring to tinge delicately. When the cream begins to stiffen add one-fourth of a cupful of finely chopped blanched almonds. Place in a mold or in paper cases, and stand an hour on ice.
Russian Cream. — Quarter box of Knox's Sparkling Gelatine, quarter cup of cold water, one quart of milk, one cup of sugar, six eggs, one teaspoonful of lemon extract. Make a boiled custard with the yolks of the eggs, sugar and milk and add the gelatine softened five minutes in the cold water; strain and when beginning to set add the extract and fold in the whites of the eggs beaten to a stiff froth. When molded serve with sugared fruit.
Pineapple Velvet Cream. — Cover half box of gelatine with cold water; let soak one-half hour; put a pint of grated pine- apple and one cup of sugar in a saucepan and let it simmer; add the gelatine and stir until it is dissolved ; take up, turn into a pan, stir until the mixture begins to thicken, mix in carefully a pint of whipped cream; pour in mold and set on ice to harden. — Mrs. J. L. Nelson.
Cherry Ice Cream. — Take three pints cream (not whipped), one quart of canned cherries, one pint milk. Put cherries and cream in the freezer with very little sugar, the cherries being almost sweet enough. Use almost as much salt as ice in freez- ing; mash the ice on a tow sack, and have ice thoroughly mixed with salt before beginning to pack in the freezer. — Mrs. J. F. Snider.
Tutti Frutti Cream. — One gallon milk, boil with two ounces arrowroot, made into a paste with a little cold milk. Take from the fire as soon as it begins to boil and add three and one-