Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| 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 cup sweet milk boiling hot
- one tablespoon butter
- one tablespoon sugar
- one teaspoon extract of celery
- a cup of vinegar
- one small head of cabbage sliced
- two eggs
- vinegar
- pepper
- salt
Directions
One small head of cabbage sliced or chopped fine, one cup sweet milk boiling hot, a little less than a cup of vinegar, one tablespoon butter, two eggs, well beaten, one tablespoon sugar, one teaspoon extract of celery, pepper and salt to taste. Heat milk and vinegar separately, when vinegar boils add the butter, sugar, pepper and salt. Boil up once and stir in the cabbage. Heat to scalding heat (do not boil.) To the hot milk add the eggs and cook one minute after it begins to thicken. Put cabbage into a deep dish, pour on the custard, stirring quickly, tossing up mixture with a silver fork. Cover close and put on ice.
MRS. E. GRAVES.
HATFIELD COOK BOOK. 61