Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Soup | 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
- one pint water
- one quart boiling water
- 5 lbs
- 2 use
- 3 potatoes
- five people
- 4 cents
- 1 egg 0400 6 large green peppers
- 6 large green peppers
- 2 lbs
- 1 onion
- six people $0
- 3 cents
- five people costs
- 5 cents
- 11 portions of meat
- 10 cents
- five people three din- ners
- one soup
- two table- spoonfuls flour
- five grown people one lib- eral helping
- two equal parts
- one part of the left-over meat
Directions
Roast of Veal.
5 lbs. veal, at 15c $0.7500
1 T salt 0008
y2 t pepper 0042
1 T butter 0156
2 T flour 0018
Wood heat, 1 hour 40 minutes
(i/2 use) 0280
Cost of first cooking.
Casserole of Veal.
Left-over veal
% T onion
3 potatoes (% lb., 2c lb.)
V2 c tomatoes
1 T butter
1 T flour
1 t salt
% t pepper
1 T butter
Vz c bread crumbs
Wood heat, % hour (Ms use). Added cost beside left-over for
five people
Or 4 cents each.
Cost. $0.0000 .0125 .0150 .0168 .0156 .0009 .0003 .0010 .0156 .0075 .0085
1 egg 0400
6 large green peppers (2 lbs.) .2500
% c cracker crumbs 0750
1 t butter for casserole 0032
Wood fuel, % hour (y2 use)... .0138
Peppers Staffed with Veal.
Left-over veal $0.0000
1 c stale bread 0075
1 onion ( y2 c) 0125
1 t salt 0003
y8 t pepper 0010
1 t sage 0083
V2 t celery seed 0042
Vs t paprika 0063
1 T butter 0156
Cost for six people $0.4377
Or 7 1-3 cents each.
Cost. Veal scraps and bones $0.0000
1 c tomatoes 0336
Celery tops, parsley from gar- den, etc 0000
y2 c barley 1428
2 t salt 0006
14 t pepper 0021
Cooked on stove while above
meats were cooking, fuel... .0000
Soup for five people costs. . .$0.1791
Or 3 3-5 cents each.
First cost of cooking veal $0.8004
Casserole of veal 2062
Peppers with veal 4377
Soup for left-overs 1791
11 portions of meat, etc., 5 of
soup for 16 for $01.6234
Or about 10 cents each.
(This is certainly a very remark- able combination of recipes, in that every particle of meat and bone is used. The particular point of excel- lence is the variety in serving the veal, so that it seems fresh and pal- atable each day. The only objection is that Mr. Hoover does not want us to eat veal. Could not this be made as well with a good roasting piece of beef?)
How to serve five people three din- ners and one soup with a five-pound roast of veal. Use rump or leg roast. Rub with salt, pepper and small piece of butter. Dredge with two table- spoonfuls flour, put in roasting pan with one pint water. Watch carefully until brown. Then add one quart boiling water and cook until done. The result will be a nicely browned, juicy roast with plenty of good gravy. We serve five grown people one lib- eral helping each. Put remnants in covered dish and keep in cool place.
Next day cut meat from bones and divide in two equal parts. Put bones, skin and bits of gristle in a kettle of water on back of stove to simmer, use one part of the left-over meat, diced, and 1 onion and 3 potatoes, cut in cubes. Any left-over tomatoes cooked or raw will add to the flavor. Butter the casserole and alternate the ingredients with a slight dredging of flour, salt, pepper and bits of butter. Almost cover with water, put bread crumbs on top and bake till gravy is thick and serve.