Cream Sandwiches

Ingredients

• one wineglass of wine
• a tablespoon of fresh butter
• a pinch of dry mustard
• a dash of cayenne pepper
• a gallon of water to each set
• 3 eggs half an hour
• 4 eggs beaten light
• one tumbler of cream
• 4 eggs beaten to a snow
• one small nutmeg
• two pies
• 1 scant lb
• 3 lemons
• 2 eggs
• mustard
• cayenne
• pepper
• nutmeg
• cinnamon
• lemon rind

Directions

1. MRS. W. D. CLEVELAND, HOUSTON, TEXAS.

2. _Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._

3. Grate a plate of ham or tongue. Boil 3 eggs half an hour and drop in ice water. When thoroughly cold mix the yolks to a cream with a tablespoon of fresh butter and enough cream to make it smooth paste. Add meat seasoning with a pinch of dry mustard and a dash of cayenne pepper. Cut crust from bread and slice thin.

4. CHEESECAKE.

5. A very old receipt, used by Mrs. George D. Wetherill with success.

6. _Contributed by Mrs. Morris Hacker, Philadelphia, Pa._

7. Take ¼ lb. butter, ¼ lb. sugar, beat to a cream one wineglass of wine and one of brandy, yolks of 4 eggs beaten light. To a small dipperful of cottage cheese take one tumbler of cream and beat together, then add to the latter. Stir in ½ lb. stale cake crumbs, sponge cake, pound cake, or any good cake, the richer the better your pie will be, whites of 4 eggs beaten to a snow, one small nutmeg, little cinnamon and grated lemon rind to taste. Spread very thick on a single crust, and this will be enough for two pies or one cheesecake. The white of the eggs are to go into the cheesecake and not on top.

8. CALVES’ FOOT JELLY.

9. MRS. TOLAND, PHILADELPHIA, PA.

10. _Contributed by Mrs. Meredith Bailey._

11. Boil the feet in about a gallon of water to each set, until clear of the bone. Strain and stand away until the next day. Then wipe the stock with a cloth or tissue paper, after carefully skimming off all grease, so that no particle remains, and measure your firm stock jelly. To each qt. of stock allow 1 scant lb. of sugar, 1 pt. of wine, the juice of 3 lemons, and the rind of 2, peeled thin, and the whites of 2 eggs with the shells. Put on stock, sugar and lemon juice; as soon as it is hot, throw in the eggs to clear it; boil about 10 minutes; throw in the wine, bring to a boil once, then drip through a bag.

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Lemon	juice of 1 lemon (48ml)	12
Chili	1 tsp (2.7g)	8
Cayenne	1 tsp (1.8g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Mustard	1 tsp (5g) yellow	3
Water	not in our table	0
Pie	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.