Estimated Nutrition (whole recipe, rough)
Counts 19 of 23 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sardine | 100g canned drained | 208 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Coffee | not in our table | 0 |
| Horse | not in our table | 0 |
| Sauce | 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
- 4 teaspoonfuls of a liquid equal 1 tablespoonful
- 2 gills equal 1 cup
- 2 cups equal 1 pint
- 4 cups of flour equal 1 pound
- 1 pound
- 2 cups of butter
- 2 cups of granulated sugar equal 1 pound
- 1 pint of milk
- 1 pint of chopped meat equals 1 pound
- 2 tablespoonfuls of butter equal 1 ounce
- 2 tablespoonfuls of granulated sugar equal 1 ounce
- 4 tablespoonfuls of flour equal 1 ounce
- 4 tablespoonfuls of coffee equal 1 ounce
- 1 tablespoonful of liquid equals v2 ounce
- 4 tablespoonfuls of butter equal 2 ounces
- 2 ounces
- 2 tablespoons tomato catsup
- 1 tablespoon horse radish
- 1 tablespoon chopped olives
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 slices breast of chicken
- 2 tablespoons mayonnaise
- 1 teaspoon chutney
- 2 teaspoons worcestershire sauce
- 4 teaspoon tabasco sauce
- 6 teaspoons lemon juice
- 4 cups white stock
- 1 slice of onion
- 4 cup but- ter
- 1 cup cream
- 1 pint milk
- 5 copyright 1916 by isabel m
- 1 tablespoonful
- 4 tablespoonfulsiof a liquid equals ms gill
- 1 gill
- 1 cup
- 1 pint
- 2 pints
- 4 cups
- 1 quart
- 4 ounces
- 10 eggs
- 8 eggs
- 1 ounce
- 2 sweet pickles
- 1 teaspoon l
- 4 persons
- 1 small can sardines
- 1 small onion
- 1 good tablespoon chopped parsley
- 8 whole cloves
- cayenne
- pepper
- lemon juice
- salt
Directions
KLEVER KINKS IN KOOKERY
Compiled bv^ ISABEL M. LUTE
Compliments gf cTWISSOURI DAIRY COMPANY - Kansas City, Missouri
COPYRIGHT 1916 BY ISABEL M. LUTE
UN 16 1916
(0)Cl.A435698
KLEVER KINKS IN KOOKERY
Table of Weights and Measures
4 teaspoonfuls of a liquid equal 1 tablespoonful.
4 tablespoonfulsiof a liquid equals Ms gill or M: cup. Vz cup equals 1 gill.
2 gills equal 1 cup.
2 cups equal 1 pint.
2 pints (4 cups) equal 1 quart.
4 cups of flour equal 1 pound or 1 quart.
2 cups of butter, solid, equal 1 pound. Vz cup of butter, solid, equals %, pound, 4 ounces.
2 cups of granulated sugar equal 1 pound. 2y2 cups of powdered sugar equal 1 pound.
1 pint of milk or water equals 1 pound.
1 pint of chopped meat equals 1 pound, 10 eggs, shelled, equal 1 pound.
8 eggs with shells equal 1 pound.
2 tablespoonfuls of butter equal 1 ounce.
2 tablespoonfuls of granulated sugar equal 1 ounce.
4 tablespoonfuls of flour equal 1 ounce.
4 tablespoonfuls of coffee equal 1 ounce.
1 tablespoonful of liquid equals V2 ounce.
4 tablespoonfuls of butter equal 2 ounces or V4. cup.
Always sift flour once before measuring.
All measurements are level unless otherwise stated in rftcipe.
The basis of a child's diet should be milk — at least a quart a day.
KLEVER KINKS IN KOOKERY
cAppetizers
"To mould mankind at will And shape their acts, First dine them well and They will become as wax."
CRAB WITH ASPARAGUS
Fill glasses with crab meat, a few tips of asparagus, chopped fine. Pour mayonnaise over and garnish with tips of asparagus and pieces of pimento. Serve in glasses in bowls of ice.
SARDINE CANAPE
Spread circular pieces of toasted bread with sardines rubbed to a paste with a small quantity of creamed butter and seasoned with Worcestershire sauce, and a few grains of cayenne pepper. Place in center a deviled olive cut in fourths lengthwise.
LOBSTER COCKTAIL
2 tablespoons tomato catsup, 1 tablespoon horse radish,
1 tablespoon chopped olives, 1 tablespoon lemon juice, 1 teaspoon salt, and a few grains of cayenne or a little tabasco. Mix thoroughly and pour over the meat of a 2-lb. lobster, which has been cut in small pieces. Stand 1 hour. Serve cold in cocktail glasses, and just before serv- ing sprinkle with powdered lobster coral. Canned lobster may be used if fresh cannot be procured.
SPRING MAID COCKTAIL
Ingredients must be shredded: V2 artichoke bottom,
2 slices breast of chicken, V2 tail of lobster, 2 sweet pickles, little tunny fish sauce, 2 tablespoons mayonnaise, 1 teaspoon L. & P. sauce, 1 teaspoon chutney. This will serve 4 persons.
SARDINE COCKTAIL
1 small can sardines, broken in small pieces; add % cup tomato catsup, 2 teaspoons Worcestershire sauce, ^4 teaspoon tabasco sauce, % cup celery cut in very fine pieces, 6 teaspoons lemon juice, salt, chill thoroughly be- fore serving.
Better 7nilk tnakes better babies. Better babes ?nake better men and zvomen.
KLEVER KINKS IN KOOKERY
"Wiirt please you taste of what is here?"
CREAM OF MUSHROOM SOUP
V2 lb. mushrooms, 4 cups white stock or can of chicken bouillon (clear), 1 slice of onion, % cup flour, ^/4 cup but- ter, 1 cup cream, salt, pepper. Chop mushrooms, add to stock with onion, cook V2 hour and rub through sieve, re- heat, blend with butter and flour cooked together, add cream and season. May be served with a bit of whipped cream.
DELICATE TOMATO SOUP
1 can tomatoes, 1 qt. water, 1 pint milk, 1 small onion, 1 good tablespoon chopped parsley, 8 whole cloves, table- spoon brown sugar, as much baking soda as can be held on a 10-cent piece, butter size of walnut, little red pepper, if desired. Put tomatoes in kettle with water, add all in- gredients but soda, let boil about 20 minutes, strain, add soda when ingredients come to a boil. Add IV^ table- spoons of flour to pint of milk, boil milk and add to above.