Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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-half cup chopped walnut meats to two cups bread crumbs
- one-half teaspoon salt
- one cupful
- one-half tablespoon butter
- two tablespoons each of butter
- one tablespoon vin- egar
- two cups bread crumbs
- one raw qgg
- eight olives
- salt
- cayenne
- thyme
- sage
- paprika
Directions
One-half cup chopped walnut meats to two cups bread crumbs, part rye, corn meal or graham is good, one-half teaspoon salt, dash of cayenne, thyme and sage to taste. Mix well. Pour over one cupful or more of boiling water to make consistency of ordinary dressing. Mix. Add one raw Qgg, one-half tablespoon butter, stir thoroughly, press into buttered pan and bake until brown — about three-quarters of an hour- — serve with olive sauce.
Olive Sauce. — Blend two tablespoons each of butter and browned flour, pour on boiling water to make smooth sauce ; before taking up add one tablespoon vin- egar, eight olives, minced, salt and paprika to taste. Dill pickles make a palatable substitute for olives.
Mrs. Edwin Rebb.