Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 cupful cost 5c
- 1 quart of cold water
- 2 lbs $0
- 1 egg
- 8 meat balls
- 8 average portions of 1 meat ball
- 1 meat ball
- 8 balls
- 3 lbs
- 1 medium round steak $0
- 3 large onions
- 3 potatoes
- 3 sweet green peppers
- 3 onions sliced
- two pieces
- cloves
- salt
- pepper
- paprika
- cayenne
Directions
Peel the tomatoes and stew with the cloves 10 minutes; heat the but- ter in skillet and stir in the flour; when smooth and brown add to the tomatoes with salt and pepper and cook 10 minutes longer, put through strainer, add onion juice, pour around the meat loaf and serve hot. — Mrs. G. Spencer, 1260 East Davis street, city.
Meat Balls.
Cost. IVz lbs. hamburger, y2 lb. pork
sausage, 2 lbs $0.2500
1 c stale bread crumbs 0100
1 egg, 50c doz 0416
2 T onion, cut fine 0032
1 t salt 0003
Vs t pepper 0010
Ya t paprika 0015
Following is recipe for the mixture in which the meat balls are to be cooked: 4 c stewed tomato $0.1063
3 c vegetables (iy2 lbs.) cut
in inch cubes 0525
(onion, carrot, turnips, celery,
potato, green pepper)
1 t salt 0003
Va t pepper 0010
Ys t paprika 0015
F'ew grains cayenne 0003
Gas, turned low, \y2 hours $105
Makes 8 meat balls, and IY2
qts. stew $0.4803
Serves 8 average portions of 1 meat ball and % c stew at
6c per portion 0600
Mix the meat, bread crumbs, egg, onion, salt, pepper and paprika very thoroughly. Divide and shape into 8 balls (size of an orange). Strain the tomato, add salt, pepper, paprika, cayenne and the vegetables. Use a large kettle so that the meat balls will not be crowded and break. Place them in the kettle. Pour over the tomato with vegetables. Set the ket- tle on a mat to keep from burning. Cook gently over low heat IY2 hours, adding boiling water as needed to keep the same amount of liquid. Tho fat in the pork takes the place of butter for seasoning. The rich red color given to the tomato by the paprika makes a tempting dish when garnished with fresh green parsley. — Mrs. W. E. Metzger, 929 Pacific street, Portland, Or.
Minced Collops.
Wz lbs. beef shank. 10c lb $0.1500
1 lb. dry onions, 3 lbs. 10c o333
1 t salt 0003
Vs t pepper 0042
Gas to cook 2% hrs 0105
1 qt. collops cost $0.1983
1 cupful cost 5c.
Cut the meat into small pieces, also onions which have been peeled, and put all through the meat chopper. Put meat in 1 quart of cold water and let come to boiling point, then simmer 1 hour; add onions, salt, pepper; boil slowly 1 hour longer, adding water tc make a quart when done. This is a cheap and very tasty dish and much liked by many to whom I have given the recipe. — Mrs. George Spencer.
Round Steak Roast.
Mrs. Roberts says: Here are a few recipes for next week: I sincerely hope you will make up a cook book of all the nice recipes you are getting together.
1 medium round steak $0.3000
1 T fat 0094
1 pint water 0000
2 t salt 0006
V± t pepper 0021
3 large onions, (1 c) 0250
3 potatoes (% lb.) 0150
3 sweet green peppers (1 lb.) . . .1000
2 T flour 0018
2 T butter 0315
1 hour to bake in gas oven 0255
Cost $0.5106
Sear steak in a tablespoonful fat, sprinkle with salt, roll in flour and put in a roaster. Cover with thick slices of potatoes, 3 onions sliced and three green sweet peppers cut in strips. Sprinkle all with salt, pepper and flour, dot with pieces of butter. Add the pint of water and bake one hour in a covered roaster. Thicken the gravy, serve with roast.
To Cook Beefsteak.
With a sharp knife remove fat and all stringy substances which prevent the steak from lying flat while cook- ing. Pound steak with smooth wood- en mallet, or its equivalent, crosswise the grain. Have a hot fire with plenty of coals. Put enough suet in an iron spider to grease it well, adding more as necessity requires. When the spider is real hot, put in one or two pieces, according to your heat (do not cook enough at one time to cool the spider), count ten and turn, lifting with a knife and fork, repeating until cooked to suit the taste, rare or well done, lift from the spider carefully, placing on hot platter, turn on hot suet, salt and butter, which will make a lich gravy. Serve on hot plates. The secret of a good steak is not to let the juice get started with cook- ing. Never put on salt until the steak is cooked. (Venison may be cooked the same way.) — Mary E. Heston.
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