Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Scotch | not in our table | 0 |
| Cake | not in our table | 0 |
| Icing | 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
- a piece of prepared chocolate into the first mould
- one inch apart
- two kinds of moulds
- one sort is impressed
- 76 adulteration
- 69 almonds
- 56 alum in bread
- 13 liebig on action
- 42 art of bread-making
- 10 balloon
- 43 beehive
- 85 biscuits
- 45 hard
- 38 bisque
- 93 blue colouring
- 87 boiling sugar to the degree called
- 74 page boiling sugar to the degree called
- 75 boston chips
- 82 lemon crackers
- 69 bread
- 10 bread-making by the old method
- 17 modern way
- 18 process
- 5 scotch style
- 19 bride cakes
- 62 almond icing
- 63 icing sugar
- 63 brilliants
- 91 bristol cake
- 67 brown bread compared
- 7 buns
- 81 butter
- 57 butter
- 14 akes made
- 39 thick
- 39 carmine colouring
- 28 chemistry as applied to bread-mak- ing 2
- 8 chocolate
Directions
you put in tin mould. Give it a shake, and the chocolate will become flat. When cold, it will easily turn out.
261.— Chocolate Harlequin Pistachios.
In making harlequin pistachios, you warm some of the sweet chocolate by pounding it in a hot mortar. After it has been prepared in this manner, take some of it and wrap it round a blanched pistachio nut ; roll it in the hand to give it the form of an olive, and throw it into nonpareils of mixed colours, so that it may be variously coloured, a la harlequin. Proceed with the remaining pistachio nuts after the same fashion, dropping them into the nonpareils so that the comfits will adhere to the pistachios. Fold them in coloured or fancy papers, with mottoes. The ends are generally fringed.
262.— Chocolate Drops with Nonpareils.
Prepare some warm chocolate as in the preceding recipe. When the chocolate has been well pounded and is a smooth impalpable paste, make it into balls the size of a small marble by rolling in the hand. Place them on square sheets of paper about one inch apart ; having filled the sheet, take it by the corners and lift it up and down, letting it touch the table each time : this will flatten them. Completely cover their surfaces with white nonpareils, gently shaking off the surplus ones. After the drops are cold, they can be very easily removed from the paper. The drops should be about the size of a sixpence.
263. — Chocolate in Moulds.
It is usual now amongst confectioners to use the English unsweetened chocolate, as it saves much time and trouble, and is equally good. To form it into shapes you must have two kinds of moulds, made either of thick tin or copper tinned inside ; the one sort is impressed with a device or figure, and
CHOCOLATE.
with a narrow edge ; the other is flat or nearly so, and the same size as the previous mould, with a shallow device in the centre. You put a piece of prepared chocolate into the first mould, and then cover it with the flat one ; upon pressing it down the chocolate receives the form of both devices. After it is cold it can be easily taken out. It should have a shining appearance.
Now Ready , uniform with the present Work , 124 pp., price 2 s.
PASTRYCOOK AND CONFECTIONER’S GUIDE
dfor iUs'tauraultf, antf tl)c Cratre tn (general.
£Braptctr al£n for dFamtly 53s‘e.
By ROBERT WELLS,
AUTHOR OF THE “BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT.”
CONTAINING A LARGE VARIETY OF MODERN AND USEFUL RECIPES .
London : CROSBY LOCKWOOD & SON, 7, Stationers’ Hall Court.
ABERNETHY Biscuits ... 39
As made in London 40
Usual way of mak-
Acid Drops
Adulteration with Alum, Professor Vaughan on
Albert Cakes
Almonds, Rock
Almond Fruit Biscuits
Sponge Biscuits
Alum in Bread ...
Liebig on Action of. . .
Professor Vaughan on
American Genoa Cake
Apple Jelly
Arrowroot Biscuits
Art of Bread-making, Slow Progress in
TT) AKING, General Remarks on
Balloon or Prussian Cakes ...
Balmoral Cakes
Barberry Drops
Barley Sugar
Bath Buns
Oliver Biscuits
Beehive, to Ornament a
• in Spun Sugar
Biscuits, Fancy, Recipes for
Hard, Recipes for . .
Bisque or Biscuit Glace
Blue Colouring for Sugar
Boiling Sugar to the degree called
to the degree
— to the degree
“Feathered”
Boiling Sugar to the degree called
“Ball” 74
to the degree called
“Crackled” 75
to the degree called “ Cara-
by the Thermometer...
Boston Chips
Lemon Crackers
Brandy Snaps
Bread, Tea Cakes, Buns, &c., Re-
cipes for
, Good, Essentials of ...
Bread-making by the Old Method
Modern way of
Process of
Scotch style of
Bride Cakes
Almond Icing for . . .
Icing Sugar for
Brilliants
Bristol Cake
Brown Bread compared with White 7 Buns, Recipes for ... 27, 28, 29, 30
Burnt Almonds 78, 81
Butter for Puff Paste 57
Butter for Pastry and Cakes 14
AKES made with Butter,
Directions for Mixing 60 London way of Mixing 60
Captains' Biscuits 39
Thick ., 39
Carmine Colouring for Sugar ... 88
Cast Sugar Drops 78
Cayenne Drops 77
Chelsea Buns 28
Chemistry as applied to Bread-mak- ing 2, 8
Chocolate, General Directions for
Making ... 99