Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one cup of bread crumbs
- two cups fresh milk
- one cup dry cheese
- one tablespoonful of butter
- one teaspoon of mustard
- half teaspoon of turmeric
- one pint of vinegar
- two chickens till tender
- three eggs
- one large head of cabbage
- half teacup of sugar
- four eggs
- salt
- pepper
- vinegar
Directions
Boil two chickens till tender, take out all the bones, and chop the meat fine ; season to taste with salt, pep- per, and butter ; pour in enough of the liquor they are boiled in to make it moist. Mould in any shape you choose. When cold turn out, and cut into slices. This is especially nice for lunch. — Mrs. H. A. Norris, Fay- ette, Mo.
SALADS AXD SIDE DISHES. 41
A FAVORITE I>ISII.
One cup of bread crumbs, two cups fresh milk, one cup dry cheese, broken in small pieces, three eggs, well beaten, one tablespoonful of butter ; salt and pepper to taste. A very little soda, dissolved in hot water, and stirred in the milk. Soak the crumbs in the milk ; beat into these the eggs, the butter, peeper and salt, and then the cheese. Butter a neat baking dish, pour the pudding into it, and bake in a quick oven, until brown. Serve immediately. — Miss Lizzette Herndon, Fay- ette, Mo.
One large head of cabbage, half teacup of sugar, four eggs, well beaten, one teaspoon of mustard, one of celery seed, half teaspoon of turmeric. Mix this all well, then have ready one pint of Vinegar, pour it on the season- ing, and let it boil until it is the consistency of cream, then pour hot over cabbage ; seasoned with salt, and pepper, — Mrs. Solon Smith, Fayette, Mo.