Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| White Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
| Cake | not in our table | 0 |
| Salad | 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
- 2 tablespoons salt
- 1 tablespoon turpentine
- 2 quarts water
- 1 cup water
- one pint soft water
- one gill alcohol
- 1 gill glycerine
- 4 gill cologne
- 2 quarts of water
- 1 cup brown sugar
- 1 cup hot water
- 6 pieces each 17 pies cheese -- 1 lb
- 20 pieces each 5 cakes ice cream -- 6 dishes to the quart
- 3 qts
- 12 hrs
- 1 lemon
- 94 digitized by ^
- four separate desserts
- one package of knox gelatine household hints -- continued to remove iodine s
- one package senna leaves
- 1 teaspoonful
- 95 digitized by ^
- two packages -- plain
- 3 persons 35 lbs
- 35 lbs
- 4 persons
- 30 lbs
- 5 persons 21 lbs
- 21 lbs
- 4 persons 15 lbs
- 15 lbs
- 4 persons 30 lbs
- 10 lbs
- 1 pie
- 8 pies roast turkey -- a 10-lb
- 90 lbs
- 75 lbs
- 12 persons 8 pans mashed potatoes -- 1 pk
- 8 pans mashed potatoes -- 1 pk
- 35 persons 3 pks
- 3 pks
- 20 persons 5 pans cabbage salad -- 4 m 2 lbs
- 5 pans cabbage salad -- 4 m 2 lbs
- 2 lbs
- 5 qts
- 32 qts
- 7 loaves white bread -- 1 large loaf to 20 persons 5 loaves hot rolls -- sma
- 1 large loaf to 20 persons 5 loaves hot rolls -- small size
- 20 persons 5 loaves hot rolls -- small size
- 5 loaves hot rolls -- small size
- 1 doz
- 6 persons 17 doz
- 17 doz
- 8 persons 13 doz
- 13 doz
- 2 glasses
- 1 glass to 8
- 17 pies cheese -- 1 lb
- 35 persons 3 lbs
- 3 lbs
- 5 cakes ice cream -- 6 dishes to the quart
- 6 dishes to the quart
- 1 gal
- 25 persons _4 gals
- 40 persons _ _ 2 m 2 lbs
- 25 persons 4 qts
- 4 qts
- 32 persons 3 lbs
- 25 persons 4 lbs
- 4 lbs
- 96 digitized by ^
Directions
2 tablespoons salt, 1 tablespoon turpentine, 2 quarts water. Let garment or material soak in this, then hang up to dry without wringing out, so that salt will dry into the material. When perfectly dry laun- dry it as you would any material. — (E. B. Snow.)
FOR REMOVING MILDEW
Pour 1 qt. of boiling water on 1 oz. of chloride of lime, and strain through a cloth. Then add 3 qts. of cold water. Let stand over night and pour off the solution carefully so as not to get any of the sediment in bottom of vessel. Let articles stand in solution 12 hrs. Then rinse thoroughly and put through regular washing. An old recipe and a good one. — (Mrs. B. M. Garner.)
REMEDY FOR RHEUMATISM
Juice of 1 lemon, 1 cup water, 1 t. soda. Mix and drink every night for three or four weeks, or until relieved.
(Mrs. Marshall M. Frisbie.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
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FOUR separate Desserts or Salads from one package of Knox Gelatine
HOUSEHOLD HINTS— Continued
TO REMOVE IODINE STAINS FROM COTTON FABRICS
Soak the stain in alcohol, roll up the garment, and let stand at least 12 hours. Then pour boiling water through the stain, and the iodine will entirely disappear. — (Kathryn Mitchell Edmund.)
LOTION FOR CHAPPED HANDS
Soak % ounce gum tragacanth in one pint soft water for three days, or until quite soft, then add to it one gill alcohol, 1 gill glycerine, and *4 gill cologne. Shake well and it is ready for use.
(Mrs. E. E. Rockwood.)
TO DESTROY A WART
Wet frequenty with strong soda (baking) water. Touched two or three times a day with castor oil will hurry the process.
(Mrs. C. W. Root.)
JAVELLE WATER
1 lb. Sal Soda, Y 2 lb. Chloride of Lime. Dissolve each in 2 quarts of water. Let settle and join. Will remove most stains.
(Mrs. Marshall Smith.)
HEALTH PRESERVES
One package senna leaves, Y 2 lb. figs, Y 2 lb. raisins. Grind leaves and fruit in food chopper. Add 1 cup brown sugar and 1 cup hot water. Cook slowly, stirring frequently, until thick. This will keep indefinitely. Use 1 teaspoonful (or according to age) at night for laxative. — (Mrs. Marshall M. Frisbie.)
If anything you are boiling should scorch in the kettle, set the kettle into cold water immediately, and then remove whatever cook- ing to another kettle and it will not taste of the scorch. — (Mrs. Twaits.)
Avoid Baking Worries— Use GOLD MEDAL FLOUR
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KNOX GELATINE come in two packages — PLAIN and ACIDULATED
Quantities for Serving Large Numbers Dinners, Picnics, Etc.
Roast Beef — 1 lb. to 3 persons 35 lbs.
Roast Veal or Pork — 1 lb. to 4 persons. 25 to 30 lbs.
Veal Loaf— Hot, 1 lb. to 5 persons 21 lbs.
Veal Loaf — Cold, 1 lb. to 4 persons 15 lbs.
Ham — Baked (hot), 1 lb. to 4 persons 30 lbs.
Ham — Baked (cold), 1 lb. to 10 persons 10 lbs.
Chicken Pie — ; Two 4-lb. chickens to 1 pie, serves 12 persons 8 pies
Roast Turkey — A 10-lb. turkey to 11 persons 90 lbs.
Roast Turkey — A 15-lb. turkey to 20 persons 75 lbs.
Scalloped Potatoes — 3 qts. to 12 persons 8 pans
Mashed Potatoes — 1 pk. (before peeling) to 35 persons 3 pks.
Baked Beans — 2Vz lbs. dry beans, 1 lb. pork, to 20 persons 5 pans
Cabbage Salad — 4 M 2 lbs. cabbage, % can pimentos to 25 jersons_18 lbs. (For 100 persons, 1% quarts dressing, 1% quarts cream.)
Oyster Stew — 3 qts. oysters, 5 qts. milk for 25 persons 32 qts.
Brown Bread — 1 large loaf to 15 persons 7 loaves
White Bread — 1 large loaf to 20 persons 5 loaves
Hot Rolls — Small size, 1 doz. to 6 persons 17 doz.
Cold Rolls — Small size, 1 doz. to 8 persons 13 doz.
Lemonade — 1 lemon for 2 glasses, 48 lemons 100 glasses
Jelly — 1 glass to 8 or 10 persons 10 to 12 glasses
Pies — 6 pieces each 17 pies
Cheese — 1 lb. to 35 persons 3 lbs.
Cakes — 20 pieces each 5 cakes
Ice Cream — 6 dishes to the quart; 1 gal. to 25 persons _4 gals.
Coffee — 1 lb. to 40 persons _ _ 2 M 2 lbs.
Cream for Coffee — 1 qt. to 25 persons 4 qts.
Butter — 1-lb. brick to 32 persons 3 lbs.
Loaf Sugar — 1 lb. to 25 persons 4 lbs.
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
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