Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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 teaspoonful of flour in water
- one-half tablespoonful of butter
- one-half cup of sweet milk
- one small head of lettuce
- one lump of sugar
Directions
Put your peas in a nice dish, where they will not turn black in cook- ing. Cut up fine one small head of lettuce ; put in a few sprigs of parsley, tied up ; salt and pepper ; enough of water to cover the peas. Cook gently until tender, one and three-quarters of an hour, then drain off most of the water; dissolve one teaspoonful of flour in water and stir in ; add one-half tablespoonful of butter, one-half cup of sweet milk and one lump of sugar ; cook about ten minutes ; just before serv- ing stir in yolk of one ^^,^, previously beaten with a little water.
If cold ones are left they can rehabilitate themselves in favor by appearing chopped, moistened with white sauce or cream, and either fried in butter or baked quickly, with a covering of bread crumbs. Or steam-fried, that is sliced raw, put into a covered pan over the fire, with butter and seasoning, and kept covered until tender, with only enough stirring to prevent burning, they are capital. Larded, they have bits of fat ham or bacon inserted in them, and are baked tender. Note well that the more expeditiously a baked potato is cooked and eaten the better it will be.