Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- two quarts tomatoes
- 1 quart wa- ter add 1 cup sugar
- 1 cup sugar
- 1 cup vinegar
- 1 teaspoonful salt into each quart can
- 1 teaspoonful salt to each quart can
- one pound
- 2 ounces salt
- 2 ounces brown sugar
- two sticks
- a piece of boiling beef
- 1 table- spoonful sugar
- one clamp on economy jars
- 1 dozen whole cloves
- 1 dozen small blades of mace
- one tea- spoonful of whole pepper
- one tea- spoonful of allspice
- butter the size of a small egg
- salt
- vinegar
- pepper
- allspice
- cloves
- mace
- nutmeg
Directions
two quarts tomatoes, place on fire and boil 20 minutes, remove and put through flour sieve, boil 20 minutes more and can or bottle; season when used. — Mrs. Williams.
No. 1 — To Can Beets.
Now is the time to examine your beet bed. If the beets have hard black spots they should be canned, for if they are not you will lose your beets.
To can, wash beets, but do not cut off anything but the leaves. Boil 1% hours or until tender. Pour off the boiling water, dip your hands into cold water, take each beet, dip it into cold water and slip it from its skin, cut out any bad spots and place at once into sterilized glass jar. When all have been placed in jars, cover with the following: To 1 quart wa- ter add 1 cup sugar, % cup salt and 1 cup vinegar. Have this boiling and pour over hot beets and seal. — Mrs. Williams.
No. 2 — To Can Beets.
If beets are to be used for hot salad or fried in butter they are better if canned without vinegar. Fill jars as directed for No. 1 and put 1 table- spoonful sugar, 1 teaspoonful salt into each quart can, fill with hot water. Place jars in kettle of hot water, boil 30 minutes and seal.
Those who are fond of parsley bet- ter dry enough for winter's seasoning now. After the first frost hits flavor is lost. To dry: Put leaves on plate in the warming oven. When dry put away in a paper bag. — Mrs. Williams.
Canning Pumpkin.
Scrape out the seeds after cutting it up, and bake it until tender, without paring. When baked remove rind, mash with the potato masher in iron kettle if you have one (over the fire). When well browned fill sterilized cans while hot. Add no seasoning un- til opened for use. — Mrs. Williams.
Canned Meats
For general directions for canning all meat and fish, with table of time for scalding and for boiling in cans, see the Time Table for Cold Pack Canning of "Vegetables and Meats, given at the beginning of our work on vegetable canning.
Also see general directions for Cut- ting Up and Preserving Beef and Pork, under the general heading of Meats farther over in the book.
Canning Meat.
When cooking fruits, if I have not enough jars to fill the boiler, T buy a piece of boiling beef or any pre- ferred meat, cut up in small pieces, roll in flour, fry brown all over, cover with water, add salt, pepper, a very little allspice, a chopped onion and a large tomato. Simmer one hour, can and boil as fruit. — Mrs. W. R. Crow, 1153 Forty-ninth avenue S. E.
To Can Salmon.
Wash, wipe, cut into pieces and fill jars, pack in tight. Put 1 teaspoonful salt to each quart can, add water to fill can, or olive oil. Put one clamp on Economy jars and cook in the boiler, or place jars in pan of water in cold oven, build fire and boil in cans 2% hours. — Mrs. W. W. Williams, 1411 Rodney avenue.
Spiced Salmon, Pickled.
Boil your salmon and, after wiping it dry, set it to cool; take off the wa- ter in which it has boiled and good vinegar, each equal parts, enough to cover it; for each fish add 1 dozen whole cloves, 1 dozen small blades of mace (or sliced nutmeg), one tea- spoonful of whole pepper, one tea- spoonful of allspice. Heat boiling hot, skim it clear, add butter the size of a small egg, and pour all over the fish in a crock. When cold it is fit for use, but will keep a long time, covered close, in a cool place. Other fish may be pickled in the same man- ner.— I. G. C.
Dried or Smoked Salmon.
Cut your fish down the back, take out the entrails and roe, scale it, wipe with damp cloth till clean (but do not wash). Rub outside and in with com- mon salt and hang it to drain for 24 hours. One pound and three ounces saltpeter, 2 ounces salt, 2 ounces brown sugar; mix these well together and rub every part of the salmon over with it; then lay it on a large dish (or plank) for two days. Then rub it over with common salt and in 24 hours it will be fit to dry. Wipe it well, stretch it open with two sticks and hang in a chimney or in the smokehouse when smoking meat, or in a cool, dry place to dry. Other fish may be done the same way. — I. G. C.