Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Macaroni | 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
- half cup butter
- one tablespoon mixed mustard
- one cup of english walnut meats chopped very fine
- three tablespoons cheese well grated
- three ounces grat- ed cheese
- two ounces flour
- a pinch of salt
- one egg
- half fill dish in which it is to be baked
- half macaroni
- mustard
- salt
- pepper
Directions
Tongue Sandwiches. Make a dressing of half cup butter, one tablespoon mixed mustard, one of salad oil, a pinch of salt and yolk of one egg; rub the butter to a cream add the other ingredients and mix thoroughly; then stir in as much chopped tongue as will make it the proper consistency and spread thin slices of bread. Omit salad oil and substitute melted butter if preferred. This is an excellent recipe for sandwiches, and can be made of turkey, chicken or ham.
MISS LILLIE M. PURCELL.
Walnut Sandwiches. Delicious sandwiches may be made with one cup of English walnut meats chopped very fine and mixed with enough Philadelphia cream cheese to make a paste; add a little salt and pepper and spread on very thin bread.
MRS. ORRIN BARNETT.
Baked Macaroni. Break, macaroni three inches long, and enough to half fill dish in which it is to be baked; cook in boiling salted water until soft; shake sauce pan often to keep from scorching. Butter pudding dish, put in half macaroni,
40 THE YORK COOK BOOK.
sprinkle with salt, pepper, bits butter and grated cheese; put in remaining macaroni, season, fill dish with cream or rich milk, bake until milk is absorbed and top brown. Strained stewed tomatoes or oysters may be used in place of cheese.
MRS J. C. KECKLEY.
Cheese Omelet. Make a plain omelet and when ready to turn, sprinkle in three tablespoons cheese well grated.
MRS. T. J. HATFIELD.
Cheese Straws. Work to a smooth paste three ounces grat- ed cheese, two ounces flour, a little salt, cayenne pepper and the yolk of one egg, roll this mixture upon a pie board until about one-eighth of an inch thick; cut m narrow strips, place upon buttered tins and bake quickly to a light brown tint.