FoodNet

A laboratory manual of foods and cookery

1916

Page 106 · 3 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
loo-Calorie Portion . . i| tbsp. 17-3 ii IOO .0105 Boiled Dressing Butter . . . i tsp. 5-6 •05 4.76 43 .0052 .0012 .0017 Sugar . . . i tsp. 5-7 5-7 22 .0006 Flour i tsp. 5-5 .61 .005 4.11 19 .0003 .0013 .0094 .0001 Egg yolks . . 2 36.6 5-74 12. 18 133 .0366 .066 •35 .003 Cream . . . i tbsp. 18.1 •39 7.24 •54 69 .008 .04 .068 .0001 Vinegar . . 2 tbsp. i 1 .003 Total . . . 9 tbsp. 71-5 6.79 24.18 10.35 286 .0537 .1085 .4291 .0031 100 Calorie Portion . 3 tbsp. 24-95 2-37 3-6i 3-6i IOO .0177 •037 .1501 .0010 REFERENCES Otis Cotton Seed and its Products. United States Department of Agri- culture, Farmers' Bulletin 36. LEACH. Food Inspection and Analysis. MOORE. Experiments with Edible Oils. Arkansas Agricultural Experiment Station, Bulletin 78 (1903). 1 The small amounts of food substances in the vinegar are considered negligible. SALAD DRESSINGS 265 SHERMAN. Food Products. SHERMAN. Organic Analysis. SIMMONS and MITCHELL. Edible Fats and Oils. TOLMAN and MUNSON. Olive Oil and its Substitutes. United States Bureau of Chemistry, Bulletin 77 (1902). WALKER. Coconuts and Coconut Oil. Philippine Journal of Science, Vol. i, pages 58-117 (1906). WILEY. Foods and their Adulterations. CHAPTER XIX DESSERTS Steamed Puddings General Rules. Mix as cake. Do not sift graham or entire wheat flour. Molds and covers should be well greased. The length of time for steaming depends on the size of pudding ; 1-6 hours. After steaming, remove cover and place in hot oven a minute to dry. Remove from tin and serve with a hard or liquid sauce. Steamed Indian Pudding Ingredients : \ c. meal | c. suet \ c. flour \ c. molasses i tsp. salt \ c. sour milk i tsp. soda i c. raisins Method : Sift dry ingredients and add to the suet mixed with molasses and milk. Add the fruit, beat well, and steam. Date Pudding Ingredients : 6 tbsp. butter | tsp. salt i c. molasses f tsp. clove i c. milk I tsp. allspice 3^ c. flour I tsp. nutmeg i tsp. soda £ Ib. dates - - chopped 266 DESSERTS 267 Ingredients : Fig Pudding | Ib. suet ^ Ib. figs — chopped 2\ c. bread crumbs \ c. milk 2 eggs i c. sugar Ingredients : i c. suet i c. molasses i c. milk 3 c. flour i tsp. soda 1 1 tsp. salt Hunters' Pudding \ tsp. cloves \ tsp. mace \ tsp. allspice 1 tsp. cinnamon i^ c. raisins 2 tbsp. flour Fruit Pudding (Plum) Ingredients : i Ib. currants i Ib. raisins I Ib. citron 5 Ib. orange peel j Ib. lemon peel i Ib. brown sugar i Ib. suet i Ib. bread crumbs i tsp. salt i c. flour 4 tsp. cinnamon i tsp. nutmeg i tsp. allspice 8 eggs i c. brandy i c. sherry juice and rind i lemon Ingredients : \ c. butter i c. sugar c. milk Snow Balls 2\ c. flour 3 \ tsp. baking powder whites 4 eggs Individual molds. Serve with jam. 268 LABORATORY MANUAL OF FOODS AND COOKERY Pudding Sauces CLASSIFICATION : Cold. A butter foundation using granulated, brown, or confec- tioners' sugar. Hot. A foundation of water or fruit juice thickened with eggs, sago, arrowroot, cornstarch, or flour. Flavors : The following may be used as flavoring : fresh fruit vanilla fruit flavors cooking brandy spices SAUCES FOR PUDDINGS Hard Sauce Ingredients : \ c. butter i| tsp. vanilla or ✪ Boiled Dressing