Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Meat | not in our table | 0 |
| Veal | not in our table | 0 |
| Water | 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 quarts soup
- 3 lbs of meat loaf
- 2 pounds of brisket of veal
- 2 quarts of boiling- wa- ter
- 1 pound of ripe peeled tomatoes
- 1 pint boiling water
- 2 quarts of soup
- 3 pounds meat loaf
- one quart of stock
- three meals
- 2 lbs
- 3 small onions
- 3 tablespoonfuis milk
- 1 egg
- 3 potatoes
- 11/2 lbs
- 4 bay leaf
- six persons $0
- 4 lbs
- eight persons at a cost of 10
- 15 cents
- two recipes
- four persons $0
- nutmeg
- bay leaf
- salt
- pepper
- parsley
Directions
Three Meals for One Price.
Cost. 2 lbs. brisket of veal at $0.3'i00
2 lbs. rip tomatoes 0S00
V2 c rice oir-6
3 small onions 0200
3 T milk 0100
1 egg 0417
3 potatoes 0150
14 c minced onion 0060
% c chopped celery. . . .*. 0036
V4, t nutmeg- 0033
Gas, 2 hours 0228
2 quarts soup and 3 lbs of meat
loaf for $0.5280
Buy 2 pounds of brisket of veal, put on to cook in 2 quarts of boiling- wa- ter, keep at boiling point 1 hour, add 1 pound of ripe peeled tomatoes, 3 small onions, % cup of rice (boil one hour). When the soup is done allow the meat to cool and serve with French fried potatoes. Next day chop the remainder of the veal, strain the rest of the soup and add to the veal the vegetables left, together with 3 tablespoonfuis milk and 1 egg, well beaten; bake in a moderate oven % hour. This makes a large loaf. To the pint of clear stock left after strain- ing the vegetables add 3 potatoes, % cup chopped onion, % cup chopped celery, % t nutmeg, 1 pint boiling water and you have a good soup. This makes 2 quarts of soup, 3 pounds meat loaf. — Mrs. G. Spencer.
Veal and Rice.
11/2 lbs. veal @ 15c $0.2250
1/2 lb. (1 c) rice 0312
1 T minced onion 0016
1 T Crisco or salad oil 0082
a/4 bay leaf or 1 T minced pars- ley 0001
IV2 t salt 0005
Vs t white pepper 0010
Gas, % hour, average heat 0855
Gas, IV2 hours, simmering 0060
Water to cover well 0000
Cost for six persons $0.3591
Cost per portion not quite $.0600.
Look over, wash and drain rice. Melt Crisco (or salad oil, or lard, or fat saved from chicken or goose) in heavy iron kettle; put in rice and stir constantly until it becomes a light golden brown; add onion and veal cut in pieces for stewing. (Get neck and shoulder of veal, or part neck and part breast). If bay leaf is used add at this time. Cover well with water.
As soon as the kettle boils well re- duce heat as low as possible and sim- mer till meat is perfectly tender. Add salt, pepper and parsley five minutes before serving. This should be as white and tender as chicken. A table- spoonful of butter may be added and will improve the flavor, but will also slightly increase the cost, and is not at all necessary. — Mrs. A. L. Veazie, 695 Hoyt street.
Breast of Mutton.
Cost. Breast of mutton (4 lbs. @ 10c
lb.) $0.4000
1 quart of stock 0800
2 onions 0167
1 t salt 0003
Vs t pepper 0010
1 pint green peas 1500
1 T flour 0009
1 T butter 0156
1 T chopped parsley 0042
Gas, V2 hour, average heat 0128
1 hour simmering 0097
Cost $0.6912
Separate the breast between the ribs; put them into a stewing pan and shake until they are a nice brown. Add the butter and flour mixed and one quart of stock; add all the seasonings. Cover and simmer gently until the mutton is tender, about one hour; then add the peas and cook 20 minutes. Lift the meat, put it in the center of a platter, strain the sauce over it, put the peas around near the meat and outside of this a roll of carefully boiled rice. This forms an admirable dish for six or eight persons at a cost of 10 or 15 cents. — Mrs. S. T. R.
Mutton Pie.
Following are two recipes for using the left-over meat, both of which I know to be excellent. (We will not price the left-over meat).
2 c cold mutton $0,000
2 c sliced onions 0500
4 c (2 lbs.) potatoes, sliced 0400
1 c gravy 0000
1 t salt 0003
% t pepper 0010
Crust for top —
1 large c flour 0145
14 t salt 0001
1 T lard 0094
% t milk 0201
2 t baking powder 0072
Gas .... -0185
Cost for four persons $0.1611
Put alternate layers of the meat, cut in small pieces, the sliced onions and potatoes in a baking dish, till all are used. Pepper and salt by layers. Cover with the gravy and enough wa- ter to just come to the top. Put on fire to be cooking while preparing the crust; roll crust to fit the pan; make incision in the top and bake in a moderate oven about 25 minutes. — Mrs. Welch.