Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoonfuls of butter
- 2 heads of crisp celery
- a teaspoonful of salt
- a teaspoonful of water
- 40 fredonia cook book
- 3 eggs
- 3 eggs to stiff froth
- 2 cloves' i large slice of onion
- 12 pepper corns
- salt
- pepper
Directions
Mrs. Joseph Brown. 2 tablespoonfuls of butter. When melted, add i heaping tablespoonful of flour; stir until smooth and frothy, being careful not to brown. Gradually stir into this, i cup milk;
Demand and (jet— Virot's Perfumes and Extracts.
40 FREDONIA COOK BOOK.
let it boil up; then stir i heaping cup of grated cheese. Add a teaspoonful of salt and pinch of red pepper. Beat light the yolks of 3 eggs with a teaspoonful of water; stir throughly into the mixture. Pour into a bowl and set aside to cool. Beat whites of 3 eggs to stiff froth, and beat into cold mixture. Have basin buttered; pour in and bake from 20 to 30 minutes, and serve at once.
DEIylCIOUS SANDWICHES.
Mrs. Seldon E. Stone.
2 heads of crisp celery, chopped very fine. Set away to become very cold. Add j^ cup of grated cheese; ^ cup of cream, after being whipped stiff. Very good.
CEI.ERY SANDWICHES.
Chop crisp stalks of celery very fine, and mix with it some mayonnaise dressing, and spread between the bread. These are particularfy appetizing for traveling lunches, as they keep moist so long.
ASPIC JEIvIyY.
Mrs. Joseph Browii.
y^ pint of clear stock. (Beef used for amber jelly; and chicken or veal, for white jelly).
y^ box gelatine, soaked in >^ clip cold water for 2 hours.
White of I ^z^; 2 cloves' i large slice of onion; 12 pepper corns; i stalk celery; i small bay leaf.
Put the stock and other ingredients together on to boil. When it gets hot, beat the white of the ^.^Z with i spoonful of cold stock; stir in and let boil up. Set back where it will simmer 20 minutes. Strain through a napkin and turn into mould or shallow dish, and put away to hardeu.
Price to suit all— Virot's Products.
FREDONIA COOK BOOK. 4 1