Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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 rice in a double boiler
- 2 ounces currants may be cooked
- 1 teaspoon salt
- 3 tablespoons grated cheese
- 1 tablespoon salt
- a pinch of spanish saffron
- 3 eggs well beaten together
- 1 lemon
- 2 heaping tablespoons
- 1 medium finely chopped onion in a saucepan
- 1 small cervelat sausage
- half inch pieces
- salt
- pepper
Directions
Mrs. Margaret Murday.
Steam 1 cup rice in a double boiler. When done, drain and add J teaspoon salt, J cup sugar, 3 eggs well beaten together, and steam 3 minutes longer; then add the juice and grated rind of 1 lemon. When perfectly cold, take 2 heaping tablespoons for each croquette, and shape like buns, making a dent with the finger m the top centre of each. Dip in raw egg, roll in cracker crumbs, drop in smoking hot lard or fat, and fry a nice brown. Drain on paper. Sprinkle with powdered sugar, put a small lump of jelly in each dent, and serve hot.
2 ounces currants may be cooked with the rice the last 15 minutes, and a sweet fruit sauce poured over the croquettes.
Filippini..
Brown 1 medium finely chopped onion in a saucepan with ^ tablespoon butter ; add i pound washed rice ; stir until a golden color, then gradually moisten with 1^ pints hot broth, stirring constantly. Add 1 small cervelat sausage, a pinch of Spanish saffron, 1 teaspoon salt, half as much pepper. I\Iix well, cover, and, as soon as it begins to boil, put in a hot oven for 30 minutes. Take it out, remove the sausage, stir in well 3 tablespoons grated cheese, and J tablespoon butter. Serve on a hot dish garnished with the sausage sliced.
VEGETABLES. 125
CRKA^fED SALSIFY.
Scrape a larjrc Inincli frcsli salsify, cut off stems, and throw into cold water with a little flour and vinegar mixed through it. Wash thoroughly, drain and put in hoiling water with 1 tablespoon salt, and a sliced lemon, and boil 40 minutes or until tender. Drain and cut into half inch pieces. Have a cream sauce ready, put in the salsify with a little lemon juice, and boil 5 minutes. Serve with chopped parsley sprinkled over it.
SAUERKRAUT.
Mrs. Wm. Hughes.
Take good sound cabbage early in the fall, and slice on the cutter not quite so thin as for slaw. Pack in a large jar, or keg, sprinkling the layers with salt. Do not use too much. Press these layers down with a potato masher but without crushing. Cover with water, lay a clean white cloth over, and put a heavy oak board, or bricks over it. Let the brine come up over the board. After several days, remove to the cellar. Examine daily at first, and keep replenishing the brine. If the l)rine gets slimy, skim it well, wash the cloth and board clean, and put back. After 10 days, it may be good to eat if the weather is warm; in cool weather, it takes longer. It will keep all winter, if paid attention.