Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two tablespoonfuls of cooked force-meat of any kind
- three tablespoonfuls of melted butter
- three eggs
- parsley
- pepper
- salt
Directions
Halve and parboil. When soft enough for a fork to enter, remove from the water and let cool. Then cut the inside, being careful not to> break the skin. Next take bread that has been previously soaked in water, squeeze as dry as possible and mix with the pulp of the veget- able. Add to that a good sized tomato, the juice of an onion, a little parsley and two or three eggs, season with pepper and salt, and the filling is ready for use. Be^fore putting into the stove sprinkle with toasted bread crumbs. Another and quicker way to make the stuffing-
VEGETABLES. 633
is to mix the pulp with the juice of an onion, a tomato and a couple of eggs. Thicken with boiled rice and season to taste.
Lettuce is excellent stuffed ; it should be well washed in salted cold water, the roots trimmed off, two tablespoonfuls of cooked force-meat of any kind, or chopped cold meat highly seasoned, inclosed within the leaves and bound together with tape or strips of cloth ; several heads thus prepared are placed in a saucepan, covered with broth or cold gravy well seasoned, and set over the fire to simmer about five minutes ; the tapes are then removed and the lettuce heads and sauce are served hot.
MACCARONI.
Put on a tin saucepan of clear water ; let it come to a boil ; put in a pinch of'salt ; take a soup plate full of maccaroni, break it up and put in the boiling water ; when soft enough for a fork to go through, it is done ; put in a colander and let the water drain off. Have the cheese grated — Holland cheese is the best, though any hard cheese will do — take three tablespoonfuls of melted butter (good butter) ; take a large flat dish, put in some butter and cheese, then maccaroni and so on till all is used up.