Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 3 cups sugar
- 2 teaspoons baking powder
- 5 tablespoons sugar
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 27 teaspoons pulverized sugar
- 2 cups flour
- 4 tablespoons water
- two quarts of chopped cabbage
- 3 pounds sugar
- 2 quarts of vinegar
- 2 pints vinegar
- 3 tablespoons of salt
- a teaspoon of filling
- 4 eggs
- 3 eggs
- one side nearl}'
- 6 small strips
- 2 eggs beaten stiff
- 2 eggs
- 3 onions
- 3 green peppers
- 4 green peppers
- vinegar
- cinnamon
- cloves
- mustard
Directions
3 cups sugar, i cup butter, 4 eggs, 4J/2 teaspoons baking powder, 3,4 cup milk, flour enough to roll out. Makes large quantity.
MRS. A. H. GRAVES. CRULLERS.
I tablespoon butter, 5 tablespoons sugar, 4 eggs, little nutmeg. Mix very stiff and fry.
MRS. ELIHU MARSH.
3 eggs, I cup sugar, butter size of a butternut, little salt and nutrheg, flour to roll hard. Cut in squares, slash in narrow strips from one side nearl}' to the other, to look like fringe, fr}^ in hot lard.
MRS. J. H. HOWARD.
HATFIELD COOK BOOK. ISl
I ^gg, 2 tablespoons sugar, 2 tablespoons melted butter, Flonr enough to make a stiff batter. Roll out the dough a quarter of an inch thick, cut in strips 2% inches long and 1^2 inches wide. Cut these into 6 small strips, leaving ^4 of an inch uncut at either end. Take up ever}- other strip on fingers and pull apart, so that the uncut ends will nearly meet, I'Vy in hot fat.
MRS- I. B. LOWELL- NUT CRACKERS.
I pound English Walnuts, 3 eggs (whites,) 27 teaspoons pulverized sugar. Beat whites and sugar as for frosting. Chop the nuts fine and stir in. Spread this over saltines and bake twenty minutes in a slow oven.
LOUIvSA BARDWELL.
Crust: — 2 cups flour, i cup lard, whites of 2 eggs beaten stiff, 4 tablespoons water, % teaspoon soda, I teaspoon cream tartar, little salt. Filling: — i cup chopped raisins, i cup sugar, i ^gg. i lemon (juice and rind.) Roll out crust and cut in small squares and put a teaspoon of filling in each. Draw the corners together and bake.
MRS. C. W. MARSH.
I cup sugar, % cup shortening (butter,) i cup milk, 2 eggs, 2 teaspoons baking powder, nutmeg. Stir in flour to roll, cut in rings, set in the oven two or three minutes before frying.
MRS. Ct. a. billings.
132 HATFIELD COOK BOOK.
"Turnpike road to people's hearts I find, lies through their mouths, or I mistake mankind"
IlIGDON PICKLES.
Take green tomatoes and chop fine. Salt them and let them stand twenty-four hours, i cup of salt to the gallon for the brine. Then pour off the water, and to ever}^ gallon of tomatoes add two quarts of chopped cabbage, 3 onions, 3 green peppers, (also chopped,) 3 pounds sugar, 2 quarts of vinegar, a desert spoon each of cinnamon, cloves, celery seed, and mustard seed. Heat the vinegar scalding hot, pour over, does not require cooking.
MRS. W. H. BELDKN.
PICCALILLI.
Yz bushel green tomatoes, chopped fine, 1^2 pints vinegar, 4 green peppers, 3 tablespoons of salt, 2^^ cups brown sugar, i tablespoon each of cloves and all-spice. Boil until tender.
MRvS. CHARLE.S KARTLETT.