Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| 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
- 3 tablespoonfuls of butter
- half cup sweet cream
- 2 good-sized apples
- 2 oranges
- 2 bananas
- 3 egg yolks
Directions
Dice 2 good-sized apples, slice 2 oranges, i bunch white grapes, I pint of Maraschino cherries, l/z cup chopped walnuts, }/? cup chop- ped pecans, ^ cup chopped almonds, 2 bananas, (if desired).
Salad Dressing: — Take 3 tablespoonfuls of butter, i cup sugar, 3 egg yolks, white of one, i lemon rind and juice grated. Put sugar and butter on to melt slowly ; beat lemon and eggs together, add slowly to sugar and butter, cook until thick, when cold, add half cup sweet cream, pour over fruit one hour before serving.
Mrs. F. K. Rice,
A WOMANLY VOCATION
New Orleans School of Midwifery
Under the Auspices of Loyola University
Offers courses for equipping white women for the practice of the Profession of Midwifery.
Instituted in fulfillment of an expressed desire of the Louisiana State Board of Medical Examiners in its report read and approved at the annual meeting of the Louisiana State Medical Society in May, 1916.
Approved .by said Board at a subsequent meeting.
Especially recommended for Graduate Nurses and practicing Midwives who have not had the advantage of a thorough, systematic, practical and theoretical course, and for intelligent young women in other callings.
JOSEPH A. DANNA, M. D., Secretary
SUITE 714-716 MAISON BLANCHE BLDG.,