Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- one cup of hot water
- 2 cups flour
- one cup of cold water to about the consistency of biscuit dough
- 4 four $0
- 2 cents
- 7 people $0
- 6 cents
- 10 min- utes
- seven people
- salt
- pepper
Directions
Vegetable Pot Pie. Cost
1 lb. string beans $0.0800
1 qt. potatoes 0400
1 t salt 0003
2 T Crisco 0174
2 T bread crumbs 0019
% t pepper 0021
1 T flour 0009
2 T chopped onion 0020
1 t chopped parsley from the
garden 0000
For Dumplings.
1 c flour
V2 c very fine bread crumbs
1 T Crisco
V2 t salt
scant % cup milk
Wood fuel 1 hour (y2 use)
2 T baking powder
.0141 .0075 .0087 .0002 .0268 .0170 .0042
Will serve 4 four $0.2231
Or 5l/2 cents each.
Wash beans, string and cut in one- inch pieces, boil in slightly salt water, peel potatoes, cut up not too small, boil, add the onion to potato till not quite done, drain potatoes and beans, saving stock for sauce. Blend to- gether bread crumbs, flour and Crisco, add the stock, pepper, salt and pars- ley chopped fine, put the potatoes and beans into sauce for dumplings, sift flour, baking powder, bread crumbs and salt together, rub in Crisco. add milk to make a very stiff batter, drop in on top of potatoes by spoonfuls, cover and cook 12 minutes.
It is well to set saucepan in boil- ing water, as this burns very easily. — Mrs. M. E. Dittmar, 971 East Taylor street, city.
Vegetable Pie. Cost
3 c sliced raw potatoes $0.0300
V2 lb. mushrooms 2000
2 celery hearts !0500
3 small carrots 0200
1% t salt 0004
V2 t pepper 0042
2 c flour 0282
2 T butter 0312
2 T lard or Crisco 0312
1 t baking powder 0036
Gas to bake 30 minutes 0127
Gas to boil 10 minutes 0019
Cost for 7 people $0.4134
Or about 6 cents each.
Wash and peel the mushrooms us- ing the stems, put them on to simmer in two T butter for 10 minutes, then add one cup of hot water. Slice the carrots and potatoes and celery, cook together (boiling them for 10 min- utes.) Make a pie crust as follows: Take 2 cups flour, 2 T lard, 1 t bak- ing powder, half t salt. Rub the lard into the flour which has been sifted with the baking powder and salt; mix with one cup of cold water to about the consistency of biscuit dough. Line the sides of a good-sized granite drip- ping pan with strips of the dough. Put alternate layers of the vegetables and seasoning; moisten the edges with water, roll out remainder of dough one-eighth of an inch thick, and put a small cup in center of pie to hold up top crust. Now put on top crust (press edges with a fork), brush over with milk and bake in hot oven 30 minutes. This is delicious and enough for seven people, a splended meat substitute and of a high food value. — Mrs. G. Spencer, 1260 East Davis street, city.