Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 cup of sugar gradually
- two teaspoonfuls of baking-powder
- eight cups half an hour
- one cup of sugar beaten a long time
- one cup of milk
- one-quarter cup of butter
- three tablespoonfuls of cream
- one tablespoonful of corn-starch dissolved in half a cup of cold water
- four tablespoonfuls of sugar
- one tablespoonful of flour
- 2 cups sugar
- 2 tablespoonfuls wine
- 4 tablespoonfuls boiling water
- a cup of butter
- a cup of milk
- a teaspoonful of salt
- a cup of powdered sugar
- a cup of cold water
- a cup of cold milk
- a gill of boiling water stirring it very fast
- four eggs
- two cups of flour
- one egg in a bowl
- one egg
- one teaspoonful of flour sauces
- five peach leaves boiled in the milk flavor the sauce very pleasant- ly
- four large spoonfuls of white sugar
- two tablespoon- fuls of butter
- salt
- nutmeg
Directions
Snow Balls*
Cream one-half a cup of butter, add one cup of sugar gradually, and beat to a cream. Add the whites of four eggs, beaten stiff. Mix two teaspoonfuls of baking-powder with two cups of flour, add this to the sugar and butter, and one-half a cup of milk. Put in cups and steam three-quarters of an hour. Roll in powdered sugar, and serve.
MRS. J. H. POLAND.
Fruit Puffs.
i egg. % CUP sugar.
% cup milk. % CUP butter.
i cup flour. % teaspoonful soda.
i teaspoonful cream of tartar. [ % cup small fruit.
Use blueberries, blackberries or cherries. Bake or steam in eight cups half an hour. Serve with any liquid sauce.
MRS. E. D. B.
Put one egg in a bowl, add a quarter of a teaspoonful of salt, when well beaten add flour, a teaspoonful at a time, until too stiff to stir. Knead in more, roll as thin as paper, cut out in rounds and fry in hot lard. Drain on brown paper. Sprinkle with sugar or salt. Serve with hot coffee or chocolate, or tor dessert with whipped cream.
MRS. C. H. HEATON.
Delicate Pudding Sauce*
One egg and one cup of sugar beaten a long time. Thicken one cup of milk with one teaspoonful of flour
and boil. Add a little salt. Just before sending to the table, pour milk upon the sugar and egg, beating all the while. Flavor to taste.
MES. J. H. POLAND.
Hard Pudding; Sauce*
One-quarter cup of butter, creamed, add slowly one- half a cup of powdered sugar, beating well, add slowly three tablespoonfuls of cream. Flavor with vanilla.
MRS. J. H. POLAND.
Pudding; Sauce*
Boil one cup of milk, stir into it one tablespoonful of corn-starch dissolved in half a cup of cold water. Beat one egg and add it with half a cup of cold milk, four tablespoonfuls of sugar, and a little salt to the boiling milk and boil two or three minutes. Four or five peach leaves boiled in the milk flavor the sauce very pleasant- ly, or lemon or vanilla may be used.
MRS. G. W. WILDEE.
Pudding; Sauce*
Four large spoonfuls of white sugar, two tablespoon- fuls of butter and one tablespoonful of flour, stirred to a cream. Beat the white of an egg to a stiff froth and add it. Pour in a gill of boiling water stirring it very fast. Flavor with wine, lemon or nutmeg.
MES. R. P. J. BUEGESS.
Wine Sauce*
2 cups sugar. I cup butter.
2 tablespoonfuls wine or brandy, i teaspoonful flour.
4 tablespoonfuls boiling water. A little nutmeg.
Beat the sugar and butter to a froth, add slowly the