Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3 pounds of calf's
- one cup flour to hold it together
- 3 cups flour
- 1 cup oatmeal till crisp
- 2 tablespoons finely chopped suet
- 1 teaspoon chopped parsley
- a piece of butter the size of an egg
- 3 eggs
- 3 eggs stiff
- 57 noodles
- 2 eggs
- butter the size of an egg
- lard the size of an egg
- salt
- pepper
- parsley
Directions
Mrs. L. C. Laube.
Grind 3 pounds of calf's or beef's liver witli a good sized onion. Beat in it 3 eggs, add salt, pepper and spices to taste, and about one cup flour to hold it together. Drop by tablespoons into boiling beef broth or salted water, boil imtil done, place on a platter, pour bread sauce over them and serve with apple sauce in a separate dish. . The bread sauce is made by frying breadcrumbs in butter, seasoning and adding milk enough to make a sauce. Let boil up thoroughly before serving.
NOODLES, NO. 1.
Mrs. George Pargeon.
Beat 3 eggs stiff, add J cup rich cream and a piece of butter the size of an egg, with enough flour to make a stiff dough. Roll out thin in a long piece; cut in strips as fine as you want, let dry 15 minutes, and add to a clear soup 10 minutes before serving. They may also be served in many ways as macaroni.
SOUP GARNISHINGS AND FORCEMEATS. 57
NOODLES, NO. 2.
Mrs. D. L. Charles.
Sift 3 cups flour with ^ teaspoon baking powder, and a little salt; work together with 2 eggs, lard the size of an egg, and enough water to make a stiff dough.
0.\TMEAL STUFFING.
Toast 1 cup oatmeal till crisp ; let get cool ; add 2 tablespoons finely chopped suet, 1 teaspoon chopped parsley, a few drops onion juice, salt and pepper. Use with boiled fowl.