Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- a piece of bacon
- 1 inch deep
- 1 egg
- 2 hrs
- 6 persons
- 3 cents
- 4 potatoes
- 4 carrots
- 30 min- utes to a beautiful brown
- six pieces
- salt
- pepper
- parsley
Directions
Baking powder biscuit crust is used for top. Fuel, 4 hours, wood (% use) .0572
Cost $0.5171
Boil ham bone 3 hours, then add the beans, which have boiled two hours. Put tomatoes through coland- er. Fry onions brown in the lard, then add to the other ingredients. Cook until thick, about 1 hour, then add the peppers and seasoning. — Mrs. Alice Kinney, 728 Bismark St., city.
Vegetable Pie.
1 can corn $0.1800
1 lb. tomatoes 0500
1 c fine bread crumbs 0150
2 T flour 0018
2 T butter 0312
1 c sliced onion 0167
1 t salt 0003
% t pepper 0021
For Crust.
1 c flour 0141
2 T Crisco 0174
14 c water, y2 t salt 0002
Wood fuel, 1 hour (Y2 use) 0170
"Will serve 4 or 5 for $0.3458
Butter deep baking dish, put in layer of corn about 1 inch deep, a layer of tomatoes sliced and peeled, a layer of thin sliced onion, sprinkle over bread crumbs mixed with the flour, sprinkle over some of the sea- soning and butter and continue the layers till all is used. Cover with an inverted plate and bake 40 minutes, remove from oven and put on crust made by rubbing flour and Crisco to- gether, add salt and water and roll out to fit baking dish, return to oven for 20 minutes or till brown. — Mrs. M. E. Dittmar, 971 East Taylor street, city.
Vegetable Pot Pie.
1 c drv lima beans $0.0750
y8 t soda 0001
1 can tomatoes run through sieve 1500
2 T dripping 0164
1 T sugar 0024
1 t salt 0003
y2 t pepper 0010
Da^h cayenne pepper 0005
Dumplings.
V2 c corn meal 0143
1 c flour 0141
3 t baking powder 0063
1 T sugar (scant) 0026
1 T Wesson oil 0057
% t salt 0001
y8 t pepper 0010
3/8 c milk 0107
1 egg, beaten 0500
2 T very finely chopped green peppers 0200
2 T very finely chopped onion .0020 Gas for simmering beans, 2 hrs. .0080 Medium gas for steaming 25
minutes 0046
Serves 6 persons for $0.3851
Or 6 1-3 cents each.
Wash beans thoroughly, pour over warm water to cover 2 inches, add % t soda and let come to a boil. Cook slowly two hours or until thoroughly tender and liquid, nice and creamy. Add T butter and the heated strained tomato which has been seasoned and T butter added. Let all cook up well then stand at back of range to keep hot until ready to pour over dump- lings which are made as follows:
Mix corn meal, sifted flour, baking powder, sugar, salt and pepper to- gether, add beaten egg, peppers and onion, milk, Wesson oil, stir all to- gether well and drop on greased plate. Put plate with dumplings in bottom of steamer. Cover steamer with cloth, put on lid and cook 25 minutes, keeping water under steam- er boiling rapidly. When done place dumplings on hot platter, pour over the piping hot bean mixture, being sure the liquid is creamy and plenty of it. Should a more hearty dish be desired V2 c ground walnuts may be added to the dumplings and in this case only 1 t Wesson oil. This recipe, is entirely original, the result of my experiment of week before last, and proved itself to be most satisfy- ing and delicious. — Mrs. E. F. Pernot, 526 East Twenty-first street, North.
(In cooking the beans a piece of bacon or ham rind might well take the place of the T of butter — "Save the fats.")
Vegetable Pie.
Cost. 4 potatoes (1 lb.) shredded ..$0.0200
4 carrots (1 lb.) grated 0300
V2 c bread crumbs 0075
2 T minced onion 0020
Vz c milk 0134
1 t salt 0003
V4, t pepper 0020
1 oz. butter or drippings 0312
1 t sugar 0009
Red pepper 0001
Parsley, In garden 0000
Gas, 2 hours 0095
Filling for pie costs $0.1169
Cover the bottom of a large deep pie dish with the bread crumbs. Put in alternate layers shredded potatoes and grated carrots. Sprinkle each layer with the minced onion, salt, pepper, sugar and tiny bits of butter or drippings. Moisten with the milk. Top with rich pie crust. Bake 30 min- utes to a beautiful brown. Cut in six pieces, as any fruit pie, and serve hot with a thick white sauce on each piece. Sprinkle with sweet red pep- per and parsley cut fine. — Mrs. W. S. Roberts, 1310 Clay street, city.
(The pie crust and white sauce must be figured separately, as recipe was not given for making it.)