Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- 1 cup cold baked beans pressed through a strainer
- 3 cup soft cheese finely cut
- 2 tbs
- salt
Directions
Melt 2 tbs. butter; add \ tsp. of salt; \ tsp. paprika; 1 cup cold baked beans pressed through a strainer. When mixture is thoroughly heated, add gradually § cup milk and when blended with the other ingredients 2-3 cup soft cheese finely cut and f tsp. Worcestershire sauce. Stir constantly until cheese is melted. Serve on zephyrettes.
Miss Belle Jeffery.
CARROTS. Take carrots, scrape, cut into small pieces and boil tender; drain; brown some bread crumbs in a frying pan with butter, throw the carrots into it and toss well up. Serve.
FRIED CUCUMBERS. Pare cucumbers and cut into thick slices; dip into beaten egg which has been seasoned with salt and pep- per, then roll in fine cracker crumbs and fry in frying pan a light brown. Mrs. J. F. Willis.