scalded milk
6 tbsp.
\ tsp. salt
3 whole eggs
i tsp. vanilla
150 LABORATORY MANUAL OF FOODS AND COOKERY
Ingredients :
Snow Puddings
Lemon
Gelatin 2 tbsp.
Cold water \ c.
Boiling water i c.
Sugar f c.
Lemon juice | c.
Orange juice
Egg whites 3
Spanish Creams
Ingredients : Plain
Gelatin 2 tbsp.
Cold liquid ^ c. milk
Scalded milk 2§ c.
Egg yolks 3
Sugar \ c.
Salt | tsp.
Vanilla i tbsp.
Egg whites 3
Macaroons
Orange
2 tbsp.
ic.
I C.
fc.
3 tbsp.
Macaroon
2 tbsp.
| c. water
2 c.
ic.
ttsp.
f c. crumbs
Bavarian Creams
Ingredients :
Gelatin . .
Cold water
Boiling liquid
Sugar .✪ Spanish Creams .
Fruit juice
Cream
Coffee
^ tbsp.
r
<-•
Grape
if tbsp.
2f tbsp.
i c. grape juice
c. i c.
4 tbsp. lemon
juice
^ c. (whipped) if c. (whipped)
\ c. coffee
Orange
1 tbsp.
2 c.
| c. water
i c.
i c. orange juice
\ lemon
i c. (whipped)
MEATS, STOCK SOUPS, AND GELATIN
Charlottes
Gelatin. . . .
Cold water . .
Boiling liquid
Sugar . . . .
Thin cream (whip
from) . . .
Flavoring . . .
Russe
ij tbsp.
ic.
Orange
if tbsp.
Strawberry
2 tbsp.
Caramel
1 5 tbsp.
5 C.
J c. cream
i c. water
J c. water
i c. water
J c. pow-
dered
I C.
I C.
i c. cara-
melized
3|C.
3 c.
3 c.
3 c.
ii tsp.
vanilla
i c. orange
juice
3 tbsp.
lemon
2 c. straw-
berry pulp
i tbsp.
lemon
i tsp.
vanilla
juice
juice
i| tbsp.
i c.
| c. cream
I c.
3 P.
i oz.
choco-
late
i tsp.
vanilla
tbsp.
.
c. coffee
I c.
Ic.
3 c.
NOTE : The cream left after removing the whip may be used for other pur-
poses.
SCORE CARD
Gelatin Desserts
General appearance
Container
Form
Color
Appearance
Garnish
40
(5)
(10)
(10)
(10)
(5)
Gelatin mixture
Density (10)
Flavor (40)
Imperceptibility of gelatin (10)
60
100
REFERENCES
ATWATER. Poultry as Food. United States Department of Agri-
culture, Farmers' Bulletin 182 (1903).
ATWATER and BRYANT. The Composition of American Food Mate-
rials. United States Department of Agriculture, Office of Ex-
periment Stations, Bulletin 28 (Revised).
CARVER. The Pickling and Curing of Meat in Hot Weather. Tus-
keegee Institute, Experiment Station, Bulletin 24 (1912).
152 LABORATORY MANUAL OF FOODS AND COOKERY
COOK. Bouillon Cubes : Their Contents and Food Value compared
with Meat Extracts and Homemade Preparations of Meat.
United States Department of Agriculture, Bulletin 27 (1913).
EDELMANN. Textbook of Meat Hygiene.
GREEN. How to Cook Meat and Poultry.
GRINDLEY. Studies of the Effect of Different Methods of Cooking
upon the Thoroughness and Ease of Digestion of Meat. United
States Department of Agriculture. Office of the Experiment
Stations, Bulletin 193 (1907).
HALL. Market Classes and Grades of Meat. University of Illinois,
Agricultural Experiment Station, Bulletin No. 147.
HALL and EMMETT. Relative Economy, Composition and Nutri-
tive Value of the Various Cuts of Beef. Illinois Agricultural
Experiment Station, Bulletin 158 (1912).
LANGWORTHY. The Guinea Fowl and its Use as Food. United
States Department of Agriculture, Farmers' Bulletin 234 (1905).
LANGWORTHY and HUNT. Mutton and its Value in the Diet. United
States Department of Agriculture, Farmers' Bulletin 526
(1913)-
LANGWORTHY and HUNT. Economical Use of Meat in the Home.
United States Department of Agriculture, Farmers' Bulletin
Page 64 · 1 recipe record 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.
AI-modernized reading of the original text
scalded milk 6 tbsp. \ tsp. salt
3 whole eggs i tsp. vanilla
Ingredients :
Snow Puddings
Lemon
Gelatin 2 tbsp.
Cold water \ c.
Boiling water i c.
Sugar f c.
Lemon juice | c.
Orange juice
Egg whites 3
Spanish Creams
Ingredients : Plain
Gelatin 2 tbsp.
Cold liquid ^ c. milk
Scalded milk 2§ c.
Egg yolks 3
Sugar \ c.
Salt | tsp.
Vanilla i tbsp.
Egg whites 3
Macaroons
Orange
2 tbsp.
I C.
fc.
3 tbsp.
Macaroon
2 tbsp. | c. water 2 c.
ttsp.
f c. crumbs
Bavarian Creams
Ingredients :
Gelatin . . Cold water Boiling liquid Sugar . . Fruit juice
Cream
Coffee ^ tbsp.
r <-•
Grape
if tbsp.
2f tbsp.
i c. grape juice c. i c.
4 tbsp. lemon
juice ^ c. (whipped) if c. (whipped)
\ c. coffee
Orange
1 tbsp.
2 c.
| c. water
i c.
i c. orange juice
\ lemon i c. (whipped)
Charlottes
Gelatin. . . .
Cold water . . Boiling liquid
Sugar . . . .
Thin cream (whip
from) . . .
Flavoring . . .
Russe
ij tbsp.
Orange if tbsp.
Strawberry 2 tbsp.
Caramel 1 5 tbsp.
5 C.
J c. cream
i c. water
J c. water
i c. water
J c. powdered
I C.
I C.
i c. caramelized
3|C.
3 c.
3 c.
3 c.
ii tsp. vanilla
i c. orange juice 3 tbsp. lemon
2 c. strawberry pulp i tbsp. lemon
i tsp. vanilla
juice
juice
i| tbsp. i c.
| c. cream I c.
3 P.
i oz. chocolate
i tsp. vanilla
tbsp. . c. coffee
I c.
3 c.
NOTE : The cream left after removing the whip may be used for other purposes.
Gelatin Desserts
General appearance
Container
Form
Color
Appearance
Garnish
(5) (10)
(10)
(10)
(5)
Gelatin mixture
Density (10)
Flavor (40)
Imperceptibility of gelatin (10)
ATWATER. Poultry as Food. United States Department of Agriculture, Farmers' Bulletin 182 (1903).
ATWATER and BRYANT. The Composition of American Food Materials. United States Department of Agriculture, Office of Experiment Stations, Bulletin 28 (Revised).
CARVER. The Pickling and Curing of Meat in Hot Weather. Tuskeegee Institute, Experiment Station, Bulletin 24 (1912).
COOK. Bouillon Cubes : Their Contents and Food Value compared with Meat Extracts and Homemade Preparations of Meat. United States Department of Agriculture, Bulletin 27 (1913).
EDELMANN. Textbook of Meat Hygiene.
GREEN. How to Cook Meat and Poultry.
GRINDLEY. Studies of the Effect of Different Methods of Cooking upon the Thoroughness and Ease of Digestion of Meat. United States Department of Agriculture. Office of the Experiment Stations, Bulletin 193 (1907).
HALL. Market Classes and Grades of Meat. University of Illinois, Agricultural Experiment Station, Bulletin No. 147.
HALL and EMMETT. Relative Economy, Composition and Nutritive Value of the Various Cuts of Beef. Illinois Agricultural Experiment Station, Bulletin 158 (1912).
LANGWORTHY. The Guinea Fowl and its Use as Food. United States Department of Agriculture, Farmers' Bulletin 234 (1905).
LANGWORTHY and HUNT. Mutton and its Value in the Diet. United States Department of Agriculture, Farmers' Bulletin 526
(1913)- LANGWORTHY and HUNT. Economical Use of Meat in the Home.
United States Department of Agriculture, Farmers' Bulletin
Records on this page
Spanish Creams