Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Plant | not in our table | 0 |
| Water | not in our table | 0 |
| Codfish | 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 tablespoon of flour
- 2 tablespoons of butter
- 1 pint of milk
- 2 cups of cooked spinach which has been stripped from the stalk
- two bunches of oyster plant
- one tablespoonful of vinegar
- four tablespoonfuls of flour
- one cupful of hot water
- four cupfuls of milk in double boiler
- one tablespoonful of butter
- two cupfuls of the water
- one quart milk
- one tablespoonful butter
- 1 cup of rice in 1 quart milk
- 1 quart milk
- 1 cup of shredded codfish
- 1 tablespoon butter
- 2 slices of bacon
- a quart of milk
- a tablespoon of butter
- a teaspoon of whipped cream on each portion
- 6 ears of fresh corn
- one-fourth cupfuls
- four tablespoonf uls of butter
- three potatoes until tender
- three onions
- three level tablespoonfuls flour
- 2 steaks
- 2 raw eggs
- 2 eggs
- pepper
- salt
- white pepper
- parsley
- lemon juice
Directions
1 tablespoon of flour, 2 tablespoons of butter, 1 pint of milk. Cream flour and butter, season to taste can of corn or Kornlet, strained through sieve; add milk and let come to a boil, or use 6 ears of fresh corn.
CREAM OF SPINACH SOUP
Have ready 2 cups of cooked spinach which has been stripped from the stalk, washed and cooked tender in a double boiler with no water except that which adheres to
Drink more milk and reduce the meat bill.
KLEVER KINKS IN KOOKERY
it from rinsing, then chopped fine and put through a colander. Thicken a quart of milk with a heaping table- spoon of flour, a tablespoon of butter, pepper and salt to taste, cook and stir until it thickens, then put it with the spinach and serve with or without a teaspoon of whipped cream on each portion.
CREAM OF OYSTER PLANT SOUP
Cut off leaves and wash two bunches of oyster plant. Cook in boiling salted water to cover until soft, drain and plunge into cold water to cover, to which has been added one tablespoonful of vinegar. Scrape and rub through a strainer; there should be one and one-fourth cupfuls. Melt four tablespoonf uls of butter, add four tablespoonfuls of flour and stir until well blended; then add oyster plant puree. Pour on gradually while stirring constantly, one cupful of hot water and bring to the boiling point. Scald four cupfuls of milk in double boiler and add to mixture. Season with salt and pepper to taste. Drain, and just be- fore sending to table add one tablespoonful of butter, bit by bit. Serve with croutons.
POTATO AND ONION SOUP
Boil three potatoes until tender, drain, press through a sieve. Chop three onions, cook in boiling water until tender; drain, reserving two cupfuls of the water. Add this onion water and the onions to the potatoes. Add one quart milk, melt one tablespoonful butter, mix with three level tablespoonfuls flour, add to the soup; cook and stir until the whole is smooth and creamy. Season with salt and white pepper, add a little chopped parsley and serve. This is especially good soup for luncheon, or to serve with an otherwise light dinner.
Fresh, pure ffiilk makes babes of brain and brazvn.
KLEVER KINKS IN KOOKERY
"Master, I marvel how the fishes live in the sea! Why, as men do on land; the great ones eat up the little ones."
BAKED HALIBUT
Take 2 steaks, cut equal parts of celery, onion and parsley. Better to cook onion a little first. Take tin bot- toms to pan, butter well and then put thick bed of parsley, onion and celery mixed, lay steak on. Butter steak well, salt and pepper and put on layer of onion, parsley and celery very thick, put few drops of lemon juice on top and add water to pan and bake until done (about 40 minutes), basting often. Thicken gravy with flour and serve with tartar sauce.
TARTAR SAUCE
Yolks 2 raw eggs, few drops of oil at a time, stirring all the time until thick, add a little onion, parsley and sour pickle or capers, chopped together, teaspoon lemon juice.
CODFISH SOUFFLE
Cook 1 cup of rice in 1 quart milk (double boiler). While hot, stir in 1 cup of shredded codfish, 1 tablespoon butter, yolks of 2 eggs, salt and pepper to taste. When cold, fold in the stiffly beaten whites of 2 eggs. Bake 20 minutes, serve at once.
SANDABS COOKED IN OILED PAPER
Wash and salt fish, roll in oiled paper and on the top put 2 slices of bacon on each; bake in the oven from 30 to 40 minutes. When done, remove paper and serve with the bacon and chopped parsley.
Fresh, pure milk should he the basis of a child's diet.
KLEVER KINKS IN KOOKERY