Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Buttermilk | 1 cup (245ml) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | 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
- one pint flour
- one teaspoon soda all sifted together
- one cup fresh buttermilk
- one cup sweet milk
- one teaspoon soda
- three cups of flour
- half cup butter into the flour
- one tablespoon melted butter
- one pint milk
- two teaspoons baking powder
- one cup of meat add one fourth teaspoon salt
- three ounces of cheese into a bowl
- one half cup vinegar one fourth cup water
- one teaspoon mustard
- one teaspoon salt
- one half cup sugar
- one cup cream
- four square soda crack- ers to a light brown
- an ounce of butter
- a small cup of finely chopped celery
- a good piece of butter
- a pinch of pepper
- a pinch of salt
- one small teaspoon salt
- one tea- spoon sugar
- three eggs to a stiff froth
- three eggs
- half tea- spoon salt
- three heaping cups flour
- three teaspoons baking powder
- two-thirds full
- four eggs
- one fourth teaspoon salt
- one tea- spoon tomato catsup
- two eggs fifteen minutes
- 39 salmon sandwiclies
- half table- spoon butter
- butter half the size of an egg
- salt
- mustard
- pepper
- vinegar
Directions
AVaffles. One pint flour, one small teaspoon salt, one tea- spoon sugar, one teaspoon soda all sifted together; beat three eggs to a stiff froth, put in the sifted flour, adding also one cup fresh buttermilk and one tablespoon melted butter. Bake in well greased "waffle irons.
MRS. SAM MAPPS.
"Waffles. Tw^o cups sour milk or cream, one cup sweet milk, three eggs, whites well .beaten, one teaspoon soda, half tea- spoon salt, three heaping cups flour. If no cream is used take butter size of an egg. Have irons quite hot and well greased. Bake till a nice bro^vn. MRS. D. Y. HEISLAR.
AVaffles. Beat three eggs, sift three cups of flour with three teaspoons baking powder, rub half cup butter into the flour, add the eggs, use sweet milk enough to make a batter which will pour into the hot waffle irons, filling them two-thirds full.
MRS. A. J. RYAX.
Quick AVaffles. Four eggs, one tablespoon melted butter, one pint milk, pinch of salt two teaspoons baking powder, and enough flour to make a thick batter. Heat irons and butter w^ell before filling. MRS. B. KING.
38 THE YORK COOK BOOK.
SANDWICHES.
Beef Sandwiches. A hearty sandwich which most men are fond of, is made thus: Chop very fine cold rare roast beef, and to one cup of meat add one fourth teaspoon salt, one tea- spoon tomato catsup, the same amount of Worcestershire sauce and of melted butter. Stir until well blended and spread on thin slices of bread. MRS. W. S. WALLARD.
Cheese Sandwiches. Grate three ounces of cheese into a bowl, add an ounce of butter and a teaspoon dry mustard. Spread very thinly on slices of bread, smoothly buttered.
DOROTHY E. HIGBY.
Celery Sandwiches. Boil two eggs fifteen minutes, throw in- to cold water, remove the shells and rub through a coarse sieve; add to them a small cup of finely chopped celery and enough mayonnaise dressing to season it and make a paste. Spread on thin slices of buttered bread.
MRS. W. S. WALLARD.
Chicken Sandwiches. Mince up fine any cold boiled or roast- ed chicken; put it into a saucepan with gravy, water or cream enough to soften it, add a good piece of butter, and a pinch of pepper, working it very smooth while it is heating, until it looks almost like paste, then spread it on a plate to cool. Spread between slices of buttered bread.
MRS. M. C. PURCELL.
Fruit Sandwiches. Make by spreading slices of bread with a little whipped cream, and then with steamed figs chopped, or sliced bananas. MRS. ELVA A. ARMSTRONG.
Peanut and Lettuce Sandwiches. One half cup vinegar one fourth cup water, one teaspoon mustard, one teaspoon salt, one half cup sugar; beat all together and cook till thick as cream, and when cold add one cup cream. Chop or roll fresh roasted peanuts, and mix with dressing to make thick enough to spread between thin slices of buttered bread. For lettuce sandwiches take the same salad dressing, spread on the bread and butter and lay a leaf of lettuce between.
MRS. G.W. SHIDLER.
SANDWICHES 39
Salmon Sandwiclies. For a dozen sandwiches use all th3 salmon from one can, crush with a fork, add a pinch of salt, little pepper, and butter half the size of an egg; mix all togeth- er and heat on the sto ve; toast twenty four square soda crack- ers to a light brown, dip these quickly into a pint and a half of hot, rich milk seasoned with a pinch of salt and half table- spoon butter; then spread the salmon on half the crackers and cover each cracker with the other. Serve hot.