Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bean | 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
- two cups cooked beans
- one teaspoon each sage
- one egg well beaten
- two table- spoons peanut butter in equal amount of milk
Directions
Two cups cooked beans, one egg well beaten, two table- spoons peanut butter in equal amount of milk, one teaspoon each sage and chopped onion. Thicken with bread crumbs, and pepepr to taste, Bake till thick enough to slice when cold. — Mrs. Bennett, Warren, Ind.
Cook medium small beets tender. Remove jackets when warm. Slice thin into a sauce made of hot vinegar, butter size of an egg, little salt and pepper. Serve hot. If there are
392 THE ARIZONA COOK BOOK
more beets than needed, slice into warm good vinegar and set away for cold pickled beets. — Mrs. Wm. F. Dermont, Wil- liams, Ariz.