Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- three stalks of celery
- one carrot in long pieces
- two onions
- one turnip
- pepper
- salt
Directions
Boil a small shank of beef for two or three hours ; then strain and return to the pot. Shred one carrot in long pieces, cut two onions and two or three stalks of celery, one turnip and two tomatoes. Season to taste with pepper and salt. — Mrs. E. Pallett, Williams, Ariz.
386 THE ARIZONA COOK BOOK
WILLIAMS PUBLIC LIBRARY ASSOCIATION 387
388 THE ARIZONA COOK BOOK
WILLIAMS PUBLIC LIBRARY ASSOCIATION 389
VEGETABLES
Captivated by order of the kitchen.
Vegetables are the most useful accessory to our daily food and their cooking should receive attention. It is considered a simple thing to boil a pot of potatoes, yet their palatableness depend largely on the way it is done. Nearly all vegetables are much better put in boiling water, as the fine flavor is thus re- tained. Care should be taken not to overcook them, and should be served immediately. Potatoes should be pared very thin as the most nutritious part is next to the skin. Some vege- tables, as onions, cabbage, carrots and turnips, should be cooked in a great deal of water and when done immediately drained.