Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Dripping | 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 cups raised dough
- a small piece of bread in the hot fat
- a piece of dough
- half left in the dripping pan
- 2 eggs
- 80 per cent
- 20 per cent
- one-third less of cottoeene being required
- 2 well beaten eggs
Directions
When roast beef is done, or about 15 minutes before taking to the table, take the meat out, and divide the gravy; Yt, to be thickened as usual, the richer half left in the dripping pan. Then take i pint of sweet milk; 2 eggs; i teaspoonful of salt; i teaspoonful of baking powder, stirred into the flour. Use flour enough to make a batter like pan-cakes. Pour this into the dripping-pan, over the gravy, and bake 15 or 20 minutes. When done, roll up and serve on the same platter with the meat, and cut in slices.
To be served with roast beef.
Something moderK— Virot's Extracts.
In many of the following recipes, COTTOIvENE is used for shortening and frying. COTTOLENE is made of 80 per cent, tripple refined Cottonseed Oil and 20 per cent. of choice beef suet, assuring users the purest possible shortening and frying fat, palatable and digestible. It can be used for many purposes in the place of butter and when it is impossible to use lard.
For the benefit of the uninitiated, we give the following directions for using this delectable product :
In using COTTOLENE for shortening, all rules for lard or butter hold good, except in quantity — one-third less of COTTOEENE being required. This must be strictly observed, or the food will be too rich.
In frying, use the same amount of COTTOEENE as you would of lard, but care must be exercised in heating. Always put it on in a cold vessel— COTTOEENE heats without sputtering or smoking and quicker than lard, with the same heat. Never allow it to smoke, as it is then burning, COTTOLENE should be tested according to the nature of the food to be fried, viz. : for croquettes, fish-balls, oysters, etc., drop a small piece of bread in the hot fat. If it browns quickly on coming to the top, the fat is hot enough. Doughnuts, potatoes, fritters, etc., require slightly lower temperature, as they must be cooked through wliile browning. Test the fat for these bj' dropping in a piece of dough. If it rises to the top and browns in one minute, the fat is hot enough.
Better than the Best— Virot's Extracts.
FRBDONIA COOK BOOK. 4j^
RUSKS. Mrs. F. L. Gillette.
2 cups raised dough; i cup sugar; Yi cup COTTOLENE; 2 well beaten eggs; flour.