Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Date | 1 date (24g) medjool | 66 |
| 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
- 1 cup rolled oats 2 cups boiling water y*
- 2 cups boiling water y*
- 6 tablespoons wheatlet ^ teaspoon salt 2 cups boiling water y$ cup dates
- 2 cups boiling water y$ cup dates
- 2 cups boiling water moisten the cornmeal
- one teaspoon of salt to each cup of meal
- 3 cups boiling water y* teaspoon salt put all the ingredients in a double boiler
- 4 cup milk yt
- 3 cups boiling water add the oats
- 5 cups water i cup seeded dates carefully look over
- 3 cups water i teaspoon salt have the water boiling rapidly
- a piece of cheese
- one part of corn- meal to six parts of buttermilk
- six parts of buttermilk
- 12 meatless cookery a recipe
- 2 cups of oatmeal i tablespoon of butter i cup of grated cheese i scant teaspo
- 5 cups boiling water \y2 teaspoons salt wash the rice thoroughly by pouring
- 13 hominy mush yz cup fine hominy 3 cups boiling water y* teaspoon salt
- 3 cups boiling water y* teaspoon salt put all the ingredients in a double bo
- one-half milk
- 3 tablespoons pearl barley y* saltspoon salt i quart cold water soak the bar
- five min- utes to one hour
- salt
Directions
ROLLED OATS MUSH
1 cup rolled oats 2 cups boiling water
Y*. teaspoon salt
Add the oats and salt to the boiling water stirring con- stantly. Boil five minutes, then steam in a double boiler two hours.
WHEATLET MUSH WITH FRUIT
6 tablespoons Wheatlet ^ teaspoon salt
2 cups boiling water Y$ cup dates, stoned and cut in
Add the Wheatlet and salt to the boiling water and cook two hours. Add dates or figs, cook two minutes more.
OATMEAL MUSH
Y± pound Scotch oatmeal i quart boiling water
i teaspoon salt
Put the oatmeal and salt in a double boiler, pour on the boiling water, and cook for ten minutes, stirring all the time. Then cover and cook gently for four hours. Stir from time to time. Turn into a hot dish and serve with sugar and cream.
Apples cooked in any way may be served with oatmeal. They should be served with the mush, and sugar and cream poured over the whole.
CEREALS ii
CORNMEAL MUSH
i cup cornmeal I cup cold water
i teaspoon salt 2^2 cups boiling water
Moisten the cornmeal with the cold water, and turn im- mediately into the actively boiling salted water. Stir con- stantly until the mixture is set or thickened, and cook in a double boiler three to four hours.
BUTTERMILK CORNMEAL MUSH
White cornmeal cooked in buttermilk makes a dish which resembles cottage cheese in flavor. It should be served very cold with cream. In making it, allow one part of corn- meal to six parts of buttermilk, and one teaspoon of salt to each cup of meal.
BREAKFAST CEREALS WITH CHEESE
That cheese combined with cereal foods makes a rational dish as regards the proportion of nutrients it supplies has been proved by dietitians. Cheese and some of the crisp " ready to serve " cereal breakfast foods is a combination which is common, the cheese being melted with the cereal food, or simply served with it.
There are many who relish a piece of cheese with the cooked cereal so commonly eaten for breakfast, and find such a combination satisfying to appetite and taste. Oat- meal or some other home-cooked breakfast cereal prepared with cheese is palatable, and such dishes have an advantage in that they may be served without cream and sugar. Since such a dish contains considerably more protein than the breakfast cereals as ordinarily served, it has a further ad- vantage in that it may well serve as the principal item of a breakfast menu, instead of a preliminary to other courses. Such a combination as cereals cooked with cheese, toast, fruit, and chocolate, makes a palatable as well as nutritious breakfast.
12 MEATLESS COOKERY
A recipe for preparing oatmeal with cheese follows. Wheat breakfast foods, either parched or unparched, corn- meal, and hominy may be prepared in the same way.
OATMEAL WITH CHEESE
2 cups of oatmeal I tablespoon of butter
i cup of grated cheese I scant teaspoon of salt
Cook the oatmeal as usual. Shortly before serving, stir in the butter, and add the cheese, and stir until the cheese is melted, and thoroughly blended with the cereal.
The cheese should be mild in flavor and soft in texture. The proportion of cheese used may be increased if a more pronounced cheese flavor is desired.
BOILED RICE — JAPANESE METHOD
i cup rice 5 cups boiling water
\y2 teaspoons salt
Wash the rice thoroughly by pouring boiling water over it and rinsing in several pans of cold water. To the actively boiling water add the salt and the washed rice; cover and set on the back of the stove where it will boil slowly for fifteen minutes; then place in the oven, still covered, for fifteen minutes more. At the end of this time, each grain should be soft and tender, yet whole and distinct.
GLUTEN MUSH
\y2 cups gluten meal I quart water
I teaspoon salt
When the water is boiling, add the salt, and stir in quickly and lightly the gluten meal. Cook a few minutes over the fire, and serve.
CREAMED GLUTEN MUSH \y2, pints milk i cup gluten meal
y2 pint cream i teaspoon salt
Cook the same as for gluten mush.
CEREALS 13
HOMINY MUSH
YZ cup fine hominy 3 cups boiling water
Y* teaspoon salt
Put all the ingredients in a double boiler, and cook two hours. Add more water if the mush is too thick.
CREAMED HOMINY
i pint hominy *4 CUP milk
Yt, cup cream I tablespoon butter
YI teaspoon salt
Heat the hominy; add the milk, cream, butter and lastly the salt. Cook together five minutes, and serve. If de- sired, milk only may be used, in which case add an addi- tional tablespoon of butter.
SCOTCH BRAN BROSE
I cup rolled oats 2^2, cups water
I cup sterilized bran I teaspoon salt
Heat the water to boiling in a double boiler. Add the salt, bran and the rolled oats and boil ten minutes.
TO STERILIZE BRAN
Remove all foreign substances from the bran, and place in a rather shallow pan in a moderate oven. Put a pan of hot water in the oven to prevent burning. Bake half an hour, stirring the bran to prevent scorching.
i quart water i teaspoon salt
Y* cup farina i cup milk
Heat the water to boiling in the upper part of a double boiler; add the salt; moisten the farina with the milk, taking care to stir it constantly until thick. Boil five minutes, then set in the outer boiler, and cook one hour or more. The flavor may be increased by using one-half milk.
i4 MEATLESS COOKERY
BARLEY JELLY
3 tablespoons pearl barley y* saltspoon salt
i quart cold water
Soak the barley over night, drain, and add the quart of cold water and salt. Cook in a double boiler for four hours.
OAT JELLY
i cup Rolled Oats YZ teaspoon salt
3 cups boiling water
Add the oats and salt to boiling water gradually. Boil two minutes, then steam in a double boiler forty-five min- utes to one hour.
PEARL BARLEY WITH DATES
I cup pearl barley i teaspoon salt
5 cups water i cup seeded dates
Carefully look over, and wash the barley; then cook in boiling water for ten minutes. Set in a double boiler and continue cooking for four hours.
3 cups water I teaspoon salt
Have the water boiling rapidly; add the salt, and stir in the dry flour, sifting it in quite quickly. A long handled spoon should be used for stirring. Cook at least one hour. Clean the dates, remove the stones, and cut each date into quarters. Add the dates just before the mush is cooked.