Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- a pinch of salt
- a head of cabbage on the cutter
- 1 egg
- 3 heaping tbs
- 56 baked tomatoes
- butter the size of an egg and a little salt
- salt
- vinegar
- pepper
Directions
Pare and slice thin, make a batter of 1 egg, a pinch of salt, \ cup milk and flour to make quite thick. Dip the slices in batter, fry in hot lard. Sprinkle sugar and cinnamon over them. Serve.
SWEET POTATO FRITTERS. Pare and cut in halves the requisite number of sweet potatoes. Cook until tender in boiling salted water. Drain, then pour over the potato a little brandy or wine, a few tsp. of lemon juice, and a generous sprinkling of salt. Let stand till ready to cook, then dip in fritter batter, and fry in deep fat. Serve as any sweet potatoes.
KRAUT SALAT. Mince a head of cabbage on the cutter; set it aside in a large agate dish. Into another bowl or dish pour in 1 pt. of water and \ pt. of strong vinegar. Make a paste of 3 heaping tbs. of flour, with enough water to blend it smoothly. Stir this into the mixed water and vinegar slowly, until all is dissolved and mixed thoroughly; add a lump of butter the size of an egg and a little salt. Set the dish over the fire, stirring constantly to avoid scorching. Should it thicken too much, add a little water. When it boils turn it over the chopped cabbage; set it upon the stove and stir and turn until the contents of the dish are well scalded. This will take from five to ten minutes. Sprinkle with pepper, and it is ready for the table.
BAKED TOMATOES. Select tomatoes of a uniform size. Cut off the stem end. Lay close in a dish, dot generously with butter, pepper, and salt. Cook until tender. Nice with broiled steak or lamb chops. Mrs. Quinby.