Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Water | not in our table | 0 |
| Nut | 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
- half cupful water
- 2 cups bread crumby
- 1 cup nut meat mixed in a tablespoon- ful of minced onion
- 2 tablespoonfuls of fat until brown
- 14 pound bread crumbs
- a teaspoonful of butter
- a cup of milk
- a teaspoonful of lemon juice
- a large teaspoonful of butter in a saucepan
- 6 persons $0
- 6 cents
- five people $0
- three very eco- nomical recipes which are not orig- inal
- 1 onion
- 1 lemon
- 3 people costs
- 9 cents
- 1 loaf
- 3 lemon
- 2 eggs 0916 2 t fat
- six persons at 6 1-3 cents
- 3 cents
- one egg well beaten
- 2 eggs
- one egg
- salt
- pepper
- lemon juice
Directions
Nut and Sweet Potato Loaf.
Mrs. Watkins says: I am sending: my best meat .substitute, which is not only that, but a balanced ration as well, and is good hot or cold.
0 ,,- Cost- S lbs. sweet potatoes, cooked
and mashed $0.1500
Vz c walnuts, chopped 0630
1 R T butter 0312
1 c seeded raisins (Ms lb.) 0750
1 R T butter 0312
Gas, 1 hour 0255
Will serve 6 persons $0.3495
Costs about 6 cents for each person. Boil potatoes, then peel and mash. Add other ingredients, make into a loaf and bake 20 minutes. Will keep well.— Mrs. T. F. Watkins, 303 Mar- sters street, Roseburg, Or.
Nut Roast.
2 c bread crumbs $0.0300
J c nuts 1250
1 c celery 0143
Chop tog-ether and add:
2 beaten eggs 0800
% t salt 0002
y8 t pepper 0010
1 T butter 0156
%c milk to moisten 0134
Fuel, fir wood, y> hour ( Vfc use) .0102
Cost to serve five people $0.2897
Or less than 6 cents each.
Put the butter in half cupful water and pour round the loaf for basting occasionally.
Croquettes — This same mixture may be molded, dipped first in beaten egg, then in bread crumbs, and fried in deep fat. — Amy Westbrook, 1540 Sa- lem road, Albany, Or.
Cheese and Nat Roast.
I am sending you three very eco- nomical recipes which are not orig- inal, but I have used them with great success:
1 onion (% c) $0.0125
1 T Crisco 0082
1 c grated cheese 0750
1 c chopped nuts 1250
1 c bread crumbs 0150
1 lemon (juice of; 20c dozen).. .0167
y2 t salt 0001
\s t pepper 0010
Water to moisten 0000
Gas, moderate oven, 30 minutes .0128
Enough for 3 people costs. . .$0.2670 Portion for each costs about 9 cents. Grate the onion and brown it in the Crisco. Then mix the onion with the cheese, nuts, bread crumbs and lemon juice, and salt and pepper. Add enough water to moisten. Bake in a shallow dish in moderate oven for 30 minutes. — Mrs. A. E. Estes.
Seeond Prltse.
For the best recipe for serving nuts, particularly the Oregon-grown nuts
(walnuts, filberts and havelnuts) in any form or combination (except using them with meat or cheese) as the main ingredient in a hearty dish designed as a meat substitute was won by the following:
Bread and Nat Cutlets.
3 c bread crumbs (about 1
loaf) $0.0600
1 c shelled walnuts 1500
1 T minced onion 0010
2 t butter 0312
1 t flour 0003
1 c milk 0268
1 t lemon juice (1-3 lemon)... .0067
2 eggs 0916
2 T fat for mixing 0074
Gas, 10 minutes 0043
Cost $0.3793
Will serve six persons at 6 1-3 cents each.
Chop together or run through a meat grinder 2 cups bread crumby, 1 cup nut meat mixed in a tablespoon- ful of minced onion and a teaspoonful of butter. Melt in a hot saucepan a teaspoonful of butter, the same of flour and gradually a cup of milk. Stir in the bread crumbs and nuts, season to taste, add one egg well beaten and a teaspoonful of lemon juice; turn the mixture into a dish to cool; when cool roll into cutlets or croquettes, dip in egg and bread crumbs and fry in 2 tablespoonfuls of fat until brown. Garnish with minced parsley. It is as good as chicken. — Mrs. W. S. Roberts, 1310 Clay street.
Walnut Cutlets.
1 V2 c bread crumbs $0.0225
6 walnut meats 0234
1 R t butter 0064
1 t grated onion 0005
V2 t flour 0002
1 c milk 0268
2 eggs (whites only) 0400
1 lemon (juice) 0167
% t pepper 0010
1 t salt 0003
1 T fat for frying 0624
Gas, 20 minutes, top 0038
Cost $0.2040
Run 14 pound bread crumbs and Skinned walnuts through a grinder; mix them with the butter and grated onion. Melt a large teaspoonful of butter in a saucepan with half a tea- spoonful of flour and add the milk gradually. When this boils add the other ingredients, pepper and salt to taste, and white of one egg. When removed from fire add a teaspoonful of lemon juice. Stir well and turn out into a dish to cool, then shape into cutlets; dip in the white of the other egg and in bread crumbs remaining,