Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | 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
- one cup of cold meat chopped fine
- 1 cup of cream sauce
- 1 pint of finely crushed bread
- one cup of meat chopped fine
- one quart of sifted flour
- 1 teaspoon of salt
- 4 teaspoons of baking powder
- 2 tablespoons of butter
- a cup of boiled rice
- a cup of milk
- a cup of butter
- a tablespoon of onion juice
- 2 eggs
- 3 eggs
- 2 eggs beaten very stiff
- 20 min- utes in very hot oven
- 3 ripe
- 1 onion minced
- 20 potato balls fried light brown
- 12 mushrooms
- pepper
- salt
Directions
One cup of cold meat chopped fine; 1 cup of cream sauce; 2 eggs; onion juice. Put meat in hot cream sauce and boil 1 minute; add beaten yolks of 3 eggs, onion juice, pepper and salt; heat and take from fire at once; let cool. Add whites of 2 eggs beaten very stiff. Cook 20 min- utes in very hot oven. Mrs. M. A. Grant.
SCALLOPED MEAT. Put in a baking dish, layers of cold cooked meat,- sliced or diced (stewed first until tender). Moisten with gravy or sauce and alternate with cold rice, macaroni, oysters or the stuffing of meat. Cover with buttered cracker crumbs and bake about 20 minutes. Mrs. S. J.
SCALLOPED MEAT ("LEPT-OVEES"). Chop meat very fine; put a layer of meat in baking dish; layer of cold boiled potatoes chopped fine. Wten all is used, put a la;yer of cracker crumbs on top, dot with butter, fill with milk and bake. Season with onion if desired. Mrs. Ltdia Hemingv^at.
TOMATO MEAT BALLS. To every pint of finely minced meat (lef<H)ver of any meat will do), add 1 pint of finely crushed bread or cracker crumbs; 3 ripe or half a can of tomatoes; 1 onion minced (good size). Season with salt and pepper to taste. Mix in small balls and dip in egg ; then in breai crumbs. Fry in butter or deep fat. Helena E. Hill.
THE USEFUL COOK BOOK 81
.^ TO USB COLD MEAT.
One cup of meat chopped fine ; half a cup of boiled rice ; half a cup of milk ; butter, pepper and salt to taste ; place in dish, cover the top with powdered crackers ; place small lumps of butter over crackers and bake 1 hour in moderate oven. Mrs. John Sabin.
CEEAMED CHICKEN. Take cold chicken or left-over; remove all skin and sinew. Add a little stock or water to moisten, and season with salt, pepper and butter. Let simmer for a time, then thicken with cornstarch or flour. Cut pieces of bread round with biscuit cutter, toast, dip in hot butter, lay on plat- ter and pour chicken over the top. This is delicious.
Mes. C. E. Courtney,
CRUST FOE CHICKEN PIE. One quart of sifted flour; sift 1 teaspoon of salt, 4 teaspoons of baking powder with flour. Then rub half a cup of butter or lard through flour ; use milk to make a soft dough, and then drop in dish for baking.
Mes. G. R. Harvey.
CHICKEN EN CASSEROLE. Clean and bind as for roasting a tender chicken; put into casserole 2 tablespoons of butter, a tablespoon of onion Juice, minced parsley, bay- leaf. Set in oven till hot, lay in chicken, pour on pint of consomme, cover, cook three-quarters of an hour or more, according to size. Add 20 potato balls fried light brown, 12 mushrooms or half a can champignons. Leave three-quarters of an hour longer, remove chicken and potatoes to platter, thicken gravy with brown roux in frying-pan. Pour part over chicken and serve, sending rest of gravy in sauce-boat.
Mrs. C. a. Martin.
PIES AND PASTRY