Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Wheat | 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
- one tablespoon grated salt pork
- three handfuls browned bread crumbs
- one slice onion
- two cloves of garlic
- quarter pound macaroni into inch length
- two tablespoons of butter
- one tablespoon flour
- one cup of strained tomato
- half cup cream
- a pinch of sage
- a quart of button mushrooms
- a tablespoon of but- ter
- a teaspoon of wheat flour
- four egg-plants
- three hard-boiled eggs
- one fresh raw egg
- one small onion fine
- two table- spoons grated cheese
- salt
- cloves
- pepper
- sage
- cayenne
- black pepper
Directions
Four egg-plants for eight people, three hard-boiled eggs, one tablespoon grated salt pork, three handfuls browned bread crumbs, one slice onion, two cloves of garlic, salt, red pepper and a pinch of sage. Scrape egg-plant out of shell and chop with the above ingredients (except boiled eggs); fry in a little butter for five minutes; break in one fresh raw egg] chop boiled eggs and add. Fill the egg- plant skins and cover the top with fine white bread crumbs ; bake. Egg-plant must be soaked in strong salt water for sev- eral hours and the plant cut from end to end, not around.
Carrie T. Waddilove. MACARONI, ITALIAN.
Break quarter pound macaroni into inch length ; cover with boiling water salted, boil twenty minutes, drain, pour cold wa- ter over it and drain again. Melt two tablespoons of butter, or use olive oil ; heat it ; cut one small onion fine, cook it slightly brown ; stir in one tablespoon flour, mix until smooth, add one cup of strained tomato; lastly add one or two table- spoons grated cheese ; pour over macaroni and serve.
Mrs. E. Wolters. NATIVE MUSHROOMS, IN BROWN BUTTER.
Procure some large mushrooms, peel and wash carefully. Dry a little. Have a large frying pan quite hot, and melt a little butter in it. Then place the mushrooms bottoms upward
102 LANDMARKS CI/UB COOK BOOK.
in the pan, and cover tightly. Cook slowly until tender. Place upon nicely cut pieces of toast. Put the pan on the front of the fire ; add a large lump of butter, and cook quickly until the butter begins to brown. Add a little cayenne, a little black pepper and salt, and pour over the mushrooms.
Mrs. George J. Denis CURRY OF MUSHROOMS.
Stew a quart of button mushrooms for twenty minutes in good soup stock to cover them well. Add a tablespoon of but- ter and thicken with teaspoon curry powder and a teaspoon of wheat flour. Boil slowly for ten minutes longer, and just before serving take from the fire and add half cup cream. Serve on very hot toast on a very hot dish.
Mrs. C. F. A. Last.