Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
| Dripping | 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 tablespoonfuls of butter
- one cup of brown sauce
- one-half cup of stewed tomatoes
- one cup of tomato
- half teaspoonful of sugar
- one cup
- two slices of onion
- one-half teaspoonful salt
- one clove
- one-fourth cup of water
- two tablespoonfuls of flour that has been stirred into two of melted butter
- one pint of large chest- nuts
- one-half cup port wine
- one-half cup of currant
- three tablespoonfuls of the drippings from the poul- try
- two tablespoonfuls of flour
- one cup of the liquid the giblets were cooked
- three pints of washed cranberries in a granite sauce pan
- three cups of granu- lated sugar
- one cup of sugar
- a teaspoonful of sugar
- two table- spoonfuls of finely chopped peppers
- five peppercorns
- one teaspoon- ful lemon juice
- six large
- salt
- pepper
- lemon juice
- nutmeg
Directions
Cook in two tablespoonfuls of butter, two table- spoonfuls of finely chopped peppers and a teaspoon- ful of finely chopped onion. Cook in one cup of brown sauce, one-half cup of stewed tomatoes for ten minutes. Strain and add slowly to the butter and peppers, with a tablespoonful each of capers and mushrooms.
TOMATO SAUCE (No. i).
Cook one cup of tomato and slice of onion ten minutes, mash through a strainer and add to one cup of brown sauce with a half teaspoonful of sugar. Salt and pepper to taste, making the brown sauce a little thicker
TOMATO SAUCE (No. 2— Good for Macaroni).
One cup and a half of tomato, two slices of onion, five peppercorns, one-half teaspoonful salt, one clove and a teaspoonful of sugar. Cook all together with one-fourth cup of water for twenty minutes. Mash through a strainer and add it to two tablespoonfuls of flour that has been stirred into two of melted butter. Cook ten minutes.
178 ROCKY MOUNTAIN COOK BOOK.
CHESTNUT SAUCE (For Roast Turkey).
Cut a cross in the shell of one pint of large chest- nuts. Cook in a hot oven until the shells break open, then remove the shell and skin at once. Cook them in boiling salted water till very tender. Mash fine, either with a masher or potato ricer. Add to the turkey gravy made from the drippings of the pan. The chestnuts may be added to a cream or poulette sauce and served with boiled fowl.
PORT WINE SAUCE (For Venison).
One cup of brown sauce, one-half cup port wine, one-half cup of currant or grape jelly, one teaspoon- ful lemon juice, salt and paprica. Cook all together for ten minutes.
GIBLET SAUCE (Roast Poultry).
Put the giblets on to cook in warm salted water. When tender, chop very fine. Put in a saucepan three tablespoonfuls of the drippings from the poul- try, stir into it two tablespoonfuls of flour. When foamy add one cup of the liquid the giblets were cooked in. Simmer for ten minutes, then add the giblets, heat and serve.
CRANBERRY SAUCE (Mrs. Lincoln).
Put three pints of washed cranberries in a granite sauce pan; on top of them put three cups of granu- lated sugar and one cup and a half of water. After they begin to boil cook fifteen minutes, closely cov- ered, and do not stir. Remove the scum. Serve as a sauce, or mash through a strainer and they will jell.
SAUCES. 179
APPLE SAUCE (Roast Pork).
Pare, quarter and core six large, tart apples. Put on to cook in a granite sauce pan with one cup of sugar and one of water. Cook till soft, remove be- fore they lose their shape. Flavor with a little lemon juice or nutmeg, if liked.