Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- a tablespoonful of butter into a saucepan
- a tablespoonful of cream
- a cup of cream
- one-half eggs
Directions
Scrape and lay in cold water ten minutes. Boil tender, drain, and when cold mash with a wooden spoon, picking out
Exchange Cook Book. 55
the fibrous parts. Wet to a paste with milk; work in a little butter and one and one-half eggs for each cupful of oyster plant. Beat the eggs very light, season to taste, make into round, flat cakes, dredge with flour, and fry to a light brown; drain off the fat and serve hot.
Wash well, cook in salted, boiling w^ater. Drain and chop fine. Put in a tablespoonful of butter into a saucepan with seasoning. Stir in the spinach and beat smooth. Add a tablespoonful of cream, or two of milk. Serve hot.
CAULIFLOWER.
Boil in water to which a little salt has been added. Drain and lay in a deep dish with flower uppermost. Make a cup of cream or drawn butter sauce, and pour over.
SOUTHERN WAY OF COOKING SWEET POTATOES.
Steam half a dozen sweet })otatoes until soft; remove from steamer and peel, cut in slices half an inch thick, put in a bakingpan; pour melted butter over them, sprinkle them with granulated sugar and brown in the oven.