Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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-quarter pound butter
- one cup boiling water
- two cups of milk
- one cup of bread crumbs
- one tablespoon of butter
- one quart can tomatoes
- two tablespoons of butter
- two cloves
- one-half cup olive oil
- three tablespoons vinegar
- one tablespoon mustard
- one teaspoon sugar
- one-quarter teaspoon pepper
- one teaspoon salt
- one teaspoon onion juice
- one tablespoon of chopped capers
- one tablespoon chopped cucumber pickks
- two quarts of water
- a small slice of onion
- a tablespoon of salt to every two quarts of water
- two hard boiled ei^gs
- two uncooked eggs
- 36 hatfield cook book
- salt
- pepper
- cloves
- mustard
- vinegar
Directions
One-quarter pound butter, large spoon flour, thoroughly mixed. One cup boiling water. Salt if needed. Take the yolks of two hard boiled ei^gs, pulverize and add to the above. Cook three minutes before egg is added.
BREAD SAUCE. Two cups of milk, one cup of bread crumbs, one- quarter of a good sized onion; one tablespoon of butter, salt and pepper to taste, let onion and milk come to a boil together, have bread very dry, roll fine and sift through a flour sieve put in milk and cook ten minutes, then take out the onion and add butler and seasoning. Put tablespoon of butter in a small fry pan, when very hot add coarse crumbs and stir con- stantly until crisp and bro^n, sprinkle over birds or game of any kind and pour sauce around and serve.
TOMATO SAUCE. One quart can tomatoes, two tablespoons of butter, two of flour, two cloves and a small slice of onion. Cook tomatoes onions and cloves ten minutes, heat the butter in frying pan and add the flour, stir into the tomato and cook ten minutes, season to taste with salt and pepper and put through a strainer. Nice for fish and meat
TART ARE SAUCE. Yolks of two uncooked eggs, one-half cup olive oil, three tablespoons vinegar, one tablespoon mustard, one teaspoon sugar, one-quarter teaspoon pepper, one teaspoon salt, one teaspoon onion juice, one tablespoon of chopped capers, one tablespoon chopped cucumber pickks. Beat yolks well and add seasoning and mustard mixed together add drop by drop the oil alternately with the vinegar beat- ing all the while, then add capers and cucumber pick- les. Serve with fish or cauliflower.
M. K. BARNES.
HATFIELD COOK BOOK. 35
36 HATFIELD COOK BOOK.
VBQBTABUBS.
Cheerful looks make every dish a feast.
(Massinger.)
VEGETABLES — prepauing and cooking.
All green vegetables must be washed in cold water and dropped into water which has been salted and just beginning to boil. There should be a tablespoon of salt to every two quarts of water. The 3'onnger and more freshl}^ gathered the more quickly they are cooked.
Potatoes, boiled, Thirty to forty minutes.
Potatoes, baked, Forty five minutes.
Sweet Potatoes, boiled, Forty-five minutes.
Squash, boiled, Twenty-five minutes.
Squash, baked, Forty-five minutes.
Green Peas, boiled, • . . . . Twenty to forty minutes.
Shell Beans, One hour.
String Beans, One to two hours.
Green Corn, Twenty-five minutes.
Asparagus, Fifteen to thirty minutes.
Spinach, One to two hours.
Cabbage, Forty-five minutes to two hours.
Dandelion Greens, Two to three hours.
Beet Greens, One hour.
( )nions, One to two hours.
Beets, One to five hours.
White Turnips, Forty-five minutes.
Parsnips, Thirty to forty minutes.
Carrots, One to two hours.