Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | 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 tablespoon of halford
- one teaspoon flour mixed up
- a small piece of veal
- a small piece of ham
- a pound of vermicelli which has been boiled tender
- a piece of red pepper the size of the finger nail dropped into meat
- one small onion
- three thin slices of bread
- salt
- pepper
Directions
Mrs. H. C. Meredith, Cambridge City, Ind.
For vermicelli soup, take a knuckle of lAmb, a small piece of veal, a small piece of ham and water to cover it all well ; when cooked, season with salt, pepper' and herbs to taste, and one small onion, to which may be added about one tablespoon of Halford or Worcester- shire sauce. Have ready about one-fourth of a pound of vermicelli which has been boiled tender, strain the soup from the meat, add the vermicelli, let boil well and serve.
VEGETABLES. 285
VEGETABLES.
All vegetables are better cooked in soft water, pro- vided it is clean and pure. The fresher all vegetables are the more wholesome. After being well washed, they should lie in cold water half an hour before using, excepting green corn and peas, which should be husked or shelled, and cooked at once. Put all kinds into boiling water with a little salt in it, and cook until thoroughly done, draining well those that require it. Never split onions, turnips and carrots, but slice them in rings cut across the fibre, as they thus cook tender much quicker. Always add both salt and a little soda to the water in which greens are boiled. A little sugar added to turnips, beets, peas, corn, squash and pumpkin is an improvement, espe- cially when the vegetables are poor in quality. Sweet potatoes require a longer time to cook than the common variety. In gathering asparagus, never cut it off, but snap or break it ; in this way you do not get the white, woody part which no boiling can make tender.
A piece of red pepper the size of the finger nail dropped into meat or vegetables, when first beginning to cook, will aid greatly in killing the unpleasant
286 THE BUCKEYE COOK BOOK.
odor. Remember this for boiled cabbage, green beans, onions, mutton and chicken.
ASPARAGUS. Wash well, put on stove in boiling water, boil five minutes, pour off water and add more boiling hot; put in a lump of butter, salt and pepper, (some stir in a thickening made of one teaspoon flour mixed up with cold water), cut and toast two or three thin slices of bread, spread with butter and put in a dish, and over them turn asparagus and gravy. The aspar- agus must be boiled about a half hour in all, and the water must be boiled down until just enough for the gravy, which is made as above.