Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 cup chopped ham
- one cup milk
- one tablespoonful flour
- one pint of white sauce
- one cup of fine cracker crumbs in one quarter cup melted butter
- one cup of ham
- two tablespoonfuls of butter before melting
- one half teaspoonful of salt
- one fourth teaspoon os butter
- a tablespoonful of corn starch in a gill of cream
- a gill of cream
- a gill of stock
- one half teaspoon mixed mustard
- one half saltspoon cayenne
- one raw egg
- one third cup of milk to a smooth paste
- six hard boiled eggs
- eight eggs boiled hard
- 22 harvest festival white
- two halves together
- six eggs twenty minutes
- one quarter cup melted butter
- ten eggs twenty minutes
- one small onion sliced
- six nests uvse six eggs
- six small slices of toast
- two digitized by google cook book
- 23 parts of the eggs
- half shells until needed
- pepper
- salt
- parsley
Directions
Pick over and wash, drain between towels, season fine cracker crumbs with salt and pepper. Dip the scallops in the crumbs, then in beaten egg and again in crumbs. Fry in smoking hot fat and serve at once. Escalloped scallops are prepared the same as escalloped oysters and make a delicious dish. Moisten with milk.
sooTOH Eoas.
Season one cup chopped ham with one half teaspoon mixed mustard and one half saltspoon cayenne. Add -one raw egg and one third cup of stale bread crumbs cooked in one third cup of milk to a smooth paste. Mix well and cover six hard boiled eggs with the mixture. Fry in hot fat.
STUFFED EGK^S.
Eight eggs boiled hard and cut in halves lengthwise. Mash yolks with butter size of an egg. Add nearly as many bread crumbs as you have yolks. Soaked in milk and squeezed almost dry. Add little pepper, salt, onion and parsley. Fill
Digitized by
22 HARVEST FESTIVAL
white with this mixture, place in buttered dish, two halves together, and pour over sauce made as follows : One cup milk, butter size of an egg ; when hot add one tablespoonful flour and salt. Boil until thick as molasses. Sprinkle bread crumbs on top. V Bake in hot oven fifteen minutes. soalIjOPed Eoas. Boil six eggs twenty minutes. Make one pint of white sauce with stock and cream or milk and season to taste, with pepper and salt. Moisten one cup of fine cracker crumbs in one quarter cup melted butter. Chop fine one cup of ham, tongue or chicken. Remove the yolks of the eggs and chop the whites fine, rub the eggs through a fine strainer Put a layer of buttered crumbs in a buttered dish, then a layer of chopped whites, white sauce, yolks and the chopped meat and so on, until all is used, having buttered crumbs on top. Bake until the crumbs are brown.
SPANISH Baas.
Boil ten eggs twenty minutes, shell them and cut into slices and put in a hot dish, reserving a few slices for the top. Have ready to pour over them this sauce. Fry one small onion sliced, until a golden brown, in two tablespoonfuls of butter before melting. Moisten a tablespoonful of corn starch in a gill of cream, add to this a gill of stock, add this to butter and onion, stirring continually until thick and creamy. Serve at once.
EOa NESTS ON TOAST.
For six nests UvSe six eggs, one half teaspoonful of salt, six small slices of toast, separate the two
Digitized by
COOK BOOK. 23
parts of the eggs, putting the white into the bowl, leaving the yolks in half shells until needed. Add salt to the whites and beat to a stiff froth. Toast the bread, and after dipping the edges in hot water spread with butter and place on tin sheet or pan. Heap the whites of the eggs on the toast, make a depression in the center of each mound, in which put one fourth teaspoon os butter, and drop in the yolks. Place in a moderate oven and bake three minutes. Serve immediately on warm dish. If ham be liked, a spoonful chopped fine may be spread on each slice of toast, before the white of the egg. Sprinkle salt and pepper on the yolk.