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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Buffalo | 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
- three tablespoonfuls flour on a bread board
- one tablespoonful of water
- 2 cups dried potatoes
- 2 tablespoonfuls flour
- two cups white potato cut in strips
- two tablespoonfuls butter
- one-half tablespoonful lemon juice
- 1 cup boiling water
- a pinch of soda
- 1 beaten egg
- one inch thick
- one table- spoonful flour
- 2 lbs
- six people
- 2 cents
- 6 carrots
- 45 min
- five persons $0
- two tablespoon- fuls butter
- two cups
- 78 east buffalo street
- 2 egg yolks
- 1 egg
- 1 lemon
- 4 people $0
- two eggs
- 15 min
- 3 persons costs $0
- 5 cents
- pepper
- salt
- lemon juice
Directions
add a pinch of soda, cook 10 minutes, drain off water. Cover, cook till ten- der (about two hours.) Drain beans perfectly, dry and mash them; add the seasoning, pepper, onions fryed in butter, 1 t salt; % teaspoonful garlic rubbed to a paste, and 1 beaten egg. Mix thoroughly. Sprinkle two or three tablespoonfuls flour on a bread board, turn out the mixture on it and shape it into a roll about one inch thick. Then cut it in pieces about four inches long, shape like sausages, make a batter by mixing one table- spoonful flour with one tablespoonful of water, and beat in an egg. Put the sausages in one by one, roll so as to cover them all over with batter. Use a pancake turner and a fork to put them in the hot lard. Turn so as to brown nicely all over. This is good served with cold slaw. — Mrs. Helen Vana, 607 East Twenty-second street, South, city.
Esealloned Potatoes, Carrots and On- ions to Serve With Meat Dinner.
2 lbs. potatoes $0.0400
1 lb. carrots 0300
V2 lb. onions 0200
1 T flour 0009
1 t salt 0003
V4, t pepper 0010
1 T butter 0156
y2 cup milk 0100
Electricity 0050
To serve six people, cost ..$0.1218
Or 2 cents each.
Peel and slice vegetables and place in pan or casserole, add salt and pep- per. Mix flour with milk and pour on vegetables. Add butter. Bake in medium oven about 40 minutes. Serve' in dish they are baked in. — Eulalee Tyrrell Fisher, 680 Tillamook street, Portland, Or.
Maeedoine of Vegetables.
Cost. 6 carrots, silced (2 c) $0.0300
1 lb. small white turnips 0250
2 cups dried potatoes (fried).. .0200
1 lb. sweet potato (mashed) . . .0400 V2 cup shortening 0694
2 T flour 0018
1 stalk celery 0500
Juice V2 lemon 0100
Parsley from garden 0000
1/2 cup milk 0134
1 t salt 0003
Vs t pepper 0010
1/2 can peas 0800
Wood fuel (V2 time) 45 min. .. .0255
Five persons $0.3664
Or 7% cents each.
Slice carrots, dice turnips, cut up celery, cook in salted water until done. Make sauce of two tablespoon- fuls butter, 2 tablespoonfuls flour, Y2 cup milk, adding lemon juice and pour over. Now cook and mash sweet po- tatoes, two cups, beat until light, add tablespoonful of butter. Pile this
around edge of hot platter. Then pile row of carrots, turnips and celery. Take two cups white potato cut in strips, cook three minutes, drain, plunge in ice water, fry and drain. Then arrange a row inside other vegetables and fill the center with 1 can peas drained, covered with two tablespoonfuls butter and garnish top with chopped parsley. — Mrs. J B McCreary, 78 East Buffalo street, city.
Maeedoine of Vegetables.
-, ,/ Cost.
1% c carrots $0.0188
V2 c turnips 0063
lii c cooked peas (1 can) ..'.'. '.1500
1 T salt ooos
bauce for same — 3 T butter or substitute 0261
Y? ' salt 0002
% t pepper 0010
3 T flour 0027
1 c chicken stock (or water).'! !o200 V2 c cream (or milk) 0400
2 egg yolks (1 egg) ;0400
V2 T lemon juice (1 lemon) .. .0210
Cost to serve 4 people $0.2994
Scrape carrots and peel turnips; cut in strips or fancy shapes; cook in boiling salted water till soft, sep- arately. Drain and add the peas. Re- peat in the sauce. Melt the butter, stir in the flour and add the liquid gradually. Season to taste with salt and pepper, and just before serving add yolks of two eggs and one-half tablespoonful lemon juice. — Mrs. Lulu M. Welch, .1351 East Lincoln street city.
Jellied Vegetables.
Not a salad.
1 a, , ..■ Cost.
1 T gelatine $0.0300
M c sugar 0106
% c vinegar 0062
2 t lemon juice (1 lemon) 0250
1 t salt 0003
V2 c shredded cabbage 0044
V2 c cooked peas 0400
V2 c cucumber cubes 0100
V2 c cubes cold cooked beets . . .0100
V2 c diced boiled potatoes 0100
Wood fuel, 15 min. (% time).. .0041
To serve 3 persons costs $0.1506
Or 5 cents each.
Soak gelatine in % cup cold water, dissolve in 1 cup boiling water, add seasonings, strain, cool, and when be- ginning to harden add the 2% cup? prepared vegetables, turn into a mold and chill thoroughly. — Mrs. J. B. Mc- Creary, 78 East Buffalo street, city.
BEANS. New England Baked Beans.
I wish every house wife in Port- land could say as Mrs. Welch does, in rending her recipes:
Herewith are recipes for next week's contest. These are most of them economical for me, as all the