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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | 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
- 2 cup butter
- 4 teaspoon salt
- 4 cup boiling water
- one piece in a saucepan
- a piece of pickled pork
- 2 eggs
- three pieces
- one containing boiling water
- 10 red apples
- 1 beans
- salt
- cayenne
Directions
Mrs. G. A. Rentschler.
Cook asparagus in boiling salted water until soft, leaving tips out of water first 10 minutes. Drain, remove string (it is best to tie asparagus), and serve on hot dish with the Holland- aise sauce.
Hollandaise Sauce.
]/2 cup butter. >4 teaspoon salt.
Yolks of 2 eggs. Few grains cayenne,
i tablespoon lemon juice. >4 cup boiling water.
Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with the yolks of eggs and lemon juice. Place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted ; then add second piece of but- ter, and, as it thickens, third piece. Add water, cook i minute, and season with salt and cayenne.
FRIED APPLES (Southern Style). Mrs. Paul M. Hooven.
8 or 10 red apples. Lard and butter,
i teacup of sugar.
Slice apples rather thin, leaving the peeling and removing the core. Put heaping tablespoon lard and butter mixed into a hot skillet; put apples in, and sprinkle sugar all through them; cook until candied and a golden brown, stirring frequently to prevent burning. Nice for breakfast when serving bacon.
Vegetables. 8 1
Mrs. H. B. Burton.
Soak the beans over night. Put them in enough boiling water to cover; add a piece of pickled pork. Cook with slow heat 3 hours, and serve with tomato catsup.