Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 2 tablespoonfuls of molasses
- 2 tablespoonfuls of smoked beef
- 2 teaspoonful of dry mustard
- 3 tablespoonfuls weak vinegar
- 4 tablespoonfuls fine bread crumbs
- 12 eggs
- 6 eggs
- two omelets
- 6 eggs separately
- 38 predonia cook book
- 8 eggs hard
- 2 large tablespoonfuls melted butter
- white pepper
- salt
- pepper
- mustard
- cayenne
- vinegar
Directions
I quart of beans; y^ pound of salt pork. Place in cold water; boil 30 minutes. Drain; place again in cold water, and boil until tender. Add 2 tablespoonfuls of molasses, a little white pepper; also salt, if pork has not salted it sufficiently. Cut the rind of the pork into gashes i inch deep, place on the top of the beans; bake in a hot oven till brown. Or, cut the pork into thin bits, mix through the beans; bake in a covered dish 3 hours.
Equaled by none— Virot's Extracts.
SCRAMBI.BD EGGS. Mrs, William White.
12 eggs. ^ cup of cream.
I cup of chopped ham (boiled.) Butter enough to cover the bottom of the spider.
Beat the eggs until light. Have the spider hot, in which is the melted butter; pour in the eggs, stirring constantly. When they begin to thicken, add the cream and the chopped ham, and allow it to cook a minute or two, still stirring. Season with salt and pepper, according to taste. These eggs are very nice without the chopped ham.
FRENCH OMEI.ET. Mrs. S. G. Skinner.
I cup of boiling milk.
I cup of bread crumbs (fine and soft).
Butter size of an ^%%.
6 eggs, beaten separately.
Pour the boiling milk over the butter and crumbs. When cool add the yolks of eggs, beaten light. Just before frying, mix lightly the beaten whites of the eggs. Fry in butter. Season. This makes two omelets.
OMEI.ET WITH SMOKED BEEF.
Mrs. M. H. Taylor. Beat the yolks and whites of 6 eggs separately. Put i tablespoonful of butter into a frying-pan and cook in it for
For fastidious tastes— Virot's Extracts*
38 PREDONIA COOK BOOK.
a couple of minutes, 2 tablespoonfuls of smoked beef. Mix the yolks and whites of eggs lightly together. Turn these into the pan upon the beef, and proceed as with a plain omelet.
DBVIIvIvED EGGS. Mrs. Pratt.
Boil 8 eggs hard. Mash the yolks fine; add i teaspoonful salt, ^2 teaspoonful of dry mustard, large pinch of cayenne, I large tablespoonful of oil or 2 large tablespoonfuls melted butter, 3 tablespoonfuls weak vinegar, and 4 tablespoonfuls fine bread crumbs.
This is an old recipe. Perhaps "paprika" would be better than cayenne.