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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one-half pound of flour
- one-half pound of butter
- one-half pound of sugar
- one-half cupful of butter
- one cupful of sugar
- one cupful of mashed strawberries
- one-half cupfuls of flour
- five tablespoonfuls of boiling water
- one cupful of chopped suet
- one teaspoonful of soda
- one pint of boiling water
- one pint of milk
- one cupful of flour boiled in one pint of milk
- two-thirds cupful of sugar
- four tablespoon fuls
- one-half cupful of wine
- one-half cupful of flour
- one-quarter cupful of sugar
- one-quarter cupful of butter
- five tablespoonfuls of tapioca
- one quart of milk
- eight tablespoonfuls of sugar
- two tablespoonfuls of tapioca soaked one hour in cold water
- eight eggs
- one egg
- one teacupful of molasses
- one teaspoon- ful of soda
- two teacupfuls of sugar
- two lemons
- two eggs well beaten
- two eggs
- five eggs beaten separately
- two tablespoonfulsof sugar
- six eggs beaten separately
- six eggs
- four eggs
- butter the size of a small egg
- butter the size of an qg^^
- salt
Directions
One-half pound of flour, scant one-half pound of butter, one-half pound of sugar, eight eggs, a little salt; rub sugar and butter to a cream, add yolks, well beaten, then salt and flour, and lastly, whites of eggs, beaten to a stiff" froth. Put the batter in cups and steam in a steamer one-half hour. Serve hot with strawberry sauce.
Sauce. — Scant one-half cupful of butter, one cupful of sugar, beaten white of one egg, one cupful of mashed strawberries; rub butter and sugar to a cream, add beaten white of egg, then strawberries, thoroughly mashed. Mrs. Searls,
Stillwater, Minn.
SUET PUDDING— No. 1.
One teacupful of molasses (New Orleans) one of sweet milk, one of chopped suet, three and one-half cupfuls of flour, one and one-half of raisins, one teaspoon- ful of soda, one and one-half of cinnamon, a little salt. Steam three hours.
Sauce.— One-half cupful of butter, creamed, with one
THE GOOD CHEER COOK BOOK. 113
cupful of sugar, then add five tablespoonfuls of boiling water (one at a time) ; flavor with vanilla or brandy.
Miss Nellie Briggs,
Milwaukee.
SUET PUDDING— No. 2.
One cupful of chopped suet, one of sour milk, one of molasses, one egg, three and one-half cupfuls of flour, one teaspoonful of soda, fruit and spice to taste. Steam three hours.
SNOW pudding.
One-third of a box of gelatine dissolved in one pint of boiling water (soak the gelatine a few moments in a little cold w^ater), add two teacupfuls of sugar, put on ice until cold, then stir in the juice of two lemons and whites of two eggs well beaten ; place in a mold until hard. This is to be eaten wath a custard made by using the yolks of two eggs and one whole one, to one pint of milk ; sugar to taste ; flavor wnth vanilla; boil until thick. Serve when cold.
Mrs. B. E. Reid.
SPONGE PUDDING— No. 1. One cupful of flour boiled in one pint of milk, two-thirds cupful of sugar, butter the size of a small egg, five eggs beaten separately ; mix the flour smoothly in the milk, and set the vessel in boiling water, stir- ring it until it seems sufficiently cooked. Beat the yolks, add sugar, butter, a little salt, and the whites of the eggs. Bake in a pan set in hot water, one hour. Eat when hot, with brandy or wine sauce.
Kate E. Wilson,
Winona, Minn,
114 THE GOOD CHEER COOK BOOK.
SPONGE PUDDING— No. 2.
Four tablespoon fuls (well rounded) of flour, two tablespoonfulsof sugar (well heaped), one pint of milk; boil all together, add butter the size of an Qg^^, and six eggs beaten separately, stir all together well and bake in a pudding dish set in a pan of hot water, one hour. Sauce. — Stir to a cream, one cupful of sugar, one-half cupful of butter, add by tablespoonfuls one-half cupful of wine. Mrs. Wm. E. Tallmadge.
SPONGE PUDDING— No. 3.
One-half cupful of flour, one-quarter cupful of sugar, one-quarter cupful of butter, six eggs, one pint of milk ; heat the milk to boiling, then add flour, sugar and yolks of eggs, well beaten together ; remove from stove and add butter; lastly just before putting into pudding dish, stir in lightly the whites of eggs, beaten to a stiff froth. Set in a pan of hot water and bake three-quarters of an hour. To be eaten with wine sauce.
Mrs. B. E. Reid.
TAPIOCA PUDDING— No. 1.
Five tablespoonfuls of tapioca, one quart of milk, four eggs, eight tablespoonfuls of sugar; soak the tapioca in water two hours, beat the yolks of the eggs and sugar together, boil the milk, stir in the yolks of the eggs and sugar while boiling, then the tapioca, and stir until it begins to cream. Take out of the steamer into your baking dish, and flavor; set the baking dish into pan of hot water and bake twenty minutes ; stir once while baking, beat the whites of the eggs with four
THE GOOD CHEER COOK BOOK. 115
tablespoonfuls of powdered sugar and spread over the top. Return to the oven a few moments.
TAPIOCA PUDDING— No. 2.
One quart of milk, four eggs, two tablespoonfuls of tapioca soaked one hour in cold water ; sugar and vanilla to taste. Boil the milk and add a little salt, then stir in tapioca, sugar, yolks of eggs and vanilla ; mix well and bake. Beat whites of eggs and a little sugar, and put on top. Bake to a light brown. Good eaten hot or cold. Mrs. G. I. Brooks,
Bloomer, Wis.