Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 piece of fresh butter
- a piece of fresh butter rolled in flour
- three eggs
- half boil the carrots
- lemon juice
Directions
Pick off all the green leaves and soak the head in salt water two or three hours, then boil 20 or 30 minutes in milk and water (using half as much milk as water) with a little salt. When taken up put on a little butter and eat with vinegar and pepper. Some prefer drawn butter poured over it before sending to the table.
CAULIFLOWER.
MKS. DR. HOFFMAN, BEARDSTOWK, ILL.
After preparing the cauliflower, put it into equal parts of boil- ing water and milk, (the latter improves the appearance and taste), a little salt and a piece of fresh butter. Cook it, but not too soft; it should retain its form. Stir the yolks of two or three eggs and a little flour into some cold meat soup, add a little of the water in which the cauliflower has been boiled and, a few drops of lemon juice; set the whole into a pot containing boiling water until it begins to thicken, and pour it over the cauliflower, which has been previously arranged in a dish. If desired, a little grated nutmeg may be added.
STEWED CARROTS. Half boil the carrots; then scrape them nicely, and cut them into thick slices. Put them into a stew-pan with as much milk as will bajely cover them, a very little salt and pepper and a sprig 'or two of chopped parsley. Simmer them till they are perfectly tender but not broken. When nearly done, add a piece of fresh butter rolled in flour. Send them to the table hot. Carrots require long cooking.