Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 teaspoon of salt
- one small teacup of vinegar
- one egg
- two tablespoon* 176 the home oook book
- butter half the size of an egg
- pepper
- salt
Directions
Mrs. B. J. Seward. One small teacup of vinegar, one egg, two tablespoon*
176 THE HOME OOOK BOOK.
of sugar, one teaspoon of salt, and butter half the size of an egg ; beat the egg before mixing with the other ingre- dients, which should be previously put over the fire, then put in the egg ; stir until it boils ; cool and pour over chopped or shaved cabbage.
Mrs. A. A. Carpenter.
Cut cabbage as fine as you can slice it ; boil in milk thirty minutes, then add butter, pepper and salt, and a little flour to thicken.
CAULIFLOWER. Remove the leaves ; cut the main stalk close to the flower ; lay it in boiling milk and water slightly salted, with the stalk down; when done, take out carefully and drain in a colander, then place in the vegetable dish and pour over it a rich drawn butter dressing.