Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 01 chicken
- 58 eggs
- one who must economize closely
- one easily comes to like the taste of a fresh raw egg beaten to a foam
- 59 becomes pasty
- two methods of boiling an egg properly
- 4 eggs
- salt
- pepper
- nutmeg
Directions
salt cod. Tjrig is one of the cheap foods that
seems to be thoroughly appreciated among us, and good ways of cooking it are generally understood.
Fowls. 57
It must be freshened by laying it in water over night ; put into cold -water and bring gradually to a boil; set the kettle back where it will keep hot for half an hour, separate the flakes and serve with a milk sauce.
This favorite dish is prepared by
Fish Balls. ,,. . • -J
adding to codfish, boiled as above and finely shredded, a like quantity of mashed potato. Make into balls and fry on a griddle or in boiling fat. Any other fish can be used in the same way.
The flesh of fowls cannot rank among cheap foods, but in any economical family the Sunday dinner may often be a fricassee made of a fowl no longer young. Unless very ancient, the flavor of such a fowl will be richer than that of a chicken ; we have but to cook it till it is tender.
old Fowl Fric- Cut into joints, put into cold water asseed anc[ bring slowly to a simmering heat ;
on no account let it boil, — keep it as nearly as pos- sible at 170° for 3 or 4 hours, or till it is very tender. At the end of 2 hours, add a sliced onion and salt and thicken the gravy.
None but the wealthy should use
Chicken Soup. , . , „ 1,1. n -,
chickens lor soup, but irom the bones left of baked or fricasseed chicken a good and eco- nomical soup can be made. Boil an hour or two, take out the .bones, thicken a little and serve with bread dice fried in butter.
An excellent soup can be made of the
Giblet Soup. . , . , ,. , , „
giblets, that is, heart, liver and neck 01 chicken, and other fowls, which in city markets are
sold separately and very cheap. Cut in small pieces and boil 2 hours with onion and herbs, then add a little butter and thickening, salt and pepper.
The importance of eggs is to be estimated from various points of view; their food value is great, their digestibility when fresh is almost perfect, and they can be cooked in so many ways and are a neces- sary ingredient of so many dishes, that the cook could ill spare them. Indeed, in all countries, their con- sumption seems to be limited only by their price.
After the first twenty-four hours an
Freshness. _.. , , . f ™
egg steadily deteriorates. Physicians say, "never give to an invalid an egg that is more than two or three days old."
There are methods in use for preserving eggs fresh, on the principle of excluding air by sealing up the pores of the shell, but none of them are without risk and they cannot be recommended to one who must economize closely. It is better to go without eggs as nearly as possible in winter.
Eggs are as digestible raw as cooked,
and one easily comes to like the taste of
a fresh raw egg beaten to a foam and mixed with a
little milk or water and sugar flavored with a Jittle
nutmeg or jelly.
To soft boil an egg its temperature
Soft Boiled Eggrs. •,-,-, . -,1 * -, ^Ao mi
should not be raised above 170°. The white will then be a jelly-like, digestible substance, but if exposed to a higher temperature, the white becomes horny while the yolk remains imcooked or
Egg Dishes. 59
becomes pasty. There are two methods of boiling an egg properly, which may be adopted according to convenience.
1st. Allow 1 qt. of boiling water to 4 eggs. Use a pail or jar ( heated before the water is put in ) and wrap around with a flannel cloth. The eggs will be done in 6 minutes, but are not harmed by ten.
3d. Put the eggs into cold water and bring slowly to a boil. They are done when the water begins to
To boil an egg hard, it is no more
Hard Boiled Eggs. .. , . , ,
necessary to expose it to a high degree of heat than in the case of the soft boiled ; the heat must simply be much longer continued, 20 minutes to a half hour. The egg will then be solid but not horny as when cooked in boiling water.
A great many attractive dishes can be made of cold boiled eggs.
Scrambled, These are but different modes of cook-
poached, omelet, . and baked eggs, mg eggs sof t or solid. The taste will
be more delicate and they will be more digestible if in these cases also only the low degree of heat above mentioned be applied — more time being given them than is usually allowed.