Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | 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
- 1 pint of chestnuts
- one-half tablespoon celery chopped very fine
- 1 hard boiled egg chopped fine
- 1 beaten raw egg
- butter the size of an egg
- salt
- pepper
Directions
Hull 1 pint of chestnuts ; place in bowl and pour boiling water on them to take off skins. Boil until soft, mash fine, add lump of butter the size of an egg, one-half tablespoon celery chopped very fine, 1 hard boiled egg chopped fine, 1 beaten raw egg. saltspoon salt, dash of pepper. Mix thoroughly. Have clean and dry clam shells, butter the insides, fill them to the edges. Make a hole in the middle in which to place a large oyster. Bake until a light yellow. Serve in shell with lemon. Deep oyster shells or scallop shells will do.
Mrs. N. A. Pennoyer.
Take ]/2 lb. macaroni and stew in boiling salted water until soft and tender. Butter a baking dish, drain the macaroni, and put in a layer of macaroni, sprinkle with grated cheese, add more macaroni, etc., until all is used. Finish with layer of cheese, and put bits of butter on top. Pour over y2 cup milk. Bake covered y2 hour, then take cover off and brown.
Mrs. E. J. Henry.