Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| 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 |
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
- 1 quart milk 1300 1 oz
- one pint of boiling water
- two tablespoonfuls of flour
- a small piece of butter added the very last thing
- 3 apples $0
- 1 lemon
- 3 lbs
- three waters to remove all sand
- two
- 5 lbs
- 1 cauliflower
- salt
- pepper
Directions
Mock Lemon Pie.
3 apples $0.0300
1 lemon (juice and rind) 0250
1 c sugar 0417
1 egg 0400
1 T butter 0156
Slice the apples, beat the egg well,
pour it over the apples. Sprinkle on
the sugar. Melt the butter and pour
over top of all.
Pie Crust.
1V2 c flour $0.0211
V2 c Crisco 0694
1 t salt 0003
Water to mix 0000
$0.0908 .1523
Total $0.2431
Cut the Crisco into the flour that has been sifted with the salt. Make into top and bottom crust. This is baked at the same time the chicken is, also.
Totals. Cost.
Consomme $0.1677
Croutons 0150
Chicken 1.1597
Potatoes 0769
Corn 1817
Salad 1892
Saltines 1000
Jelly (home-made) 0500
Pickles 0750
Celery 050C
Bread, Vz loaf 0300
Butter 0938
Raisins 1500
Coffee 0500
Cream 0500
Nuts 2500
$2.9321 — Mrs. J. L. Ringo, 790 East Ankenv street, city.
Fourth Prize — For the second best menu, as in the third prize, was won with a special commendation for the small amount of butter used in her recipes by the following
MENU BY MRS. ROBERTS.
Clam Nectar
Salted Wafers Pickles
Panned Chicken
Mashed potatoes, creamed cauliflower
Cranberry and raisin jelly
Mock shrimp salad, boiled dressing
Pumpkin caramel
Salted wafers Cheese
Clam Nectar.
3 lbs. little neck clams $0.1500
1 quart milk 1300
1 oz. butter 0312
Gas oven, 20 minutes 0085
$0.3197 Wash clams in two or three waters to remove all sand, put in pan, add Vz cup of boiling water, cover closely, bake 15 or 20 minutes. When all are opened let cool, cut off necks, remov- ing the meat and all the liquid, heat quart of milk to the boiling point, add the clams and liquid, let come just to a boil, serve in cups or soup plates with a small piece of butter added the very last thing. Salted wafers, two for each person.
Panned Chicken.
5 lb. hen, 25c lb $1.2500
Vz c canned milk, 12%c per can .0625
V2 c flour 0070
1 T salt 0008
% t pepper 0020
Gas 2 hours in oven 0510
$1.3733 Get a nice fat hen (yellow meat), weighing about 5 lbs., clean thor- oughly, dissect and flatten as for fry- ing,, sprinkle with salt and pepper, dredge with flour, sear in hot drip- pings, add one pint of boiling water, turn all into a roasting pan, dot with pieces of fat from chicken, cover closely, bake in slow oven two hours. Don't have less than 1% cups of liquid remaining when finished cooking. When ready to serve remove chicken to hot platter, thicken liquor with two tablespoonfuls of flour. When boiling add V2 cup of canned milk, keep hot, but don't boil. Strain and you will have a smooth, rich gravy. Pour a little over chicken, garnish with parsley.
Mashed Potatoes.
3 lbs. potatoes $0.0600
1 T. of salt 0008
Vz c canned milk 0625
Gas 0035
$0.1268 Peel and cut in small pieces 3 lbs. potatoes. Cover with boiling water, add salt, boil till tender, drain, dry, mash. Add V2 cup canned milk and beat to a cream.
Creamed Cauliflower.
V2 cup canned milk $0.0625
1 cauliflower (wash well) 1500
1 T salt 0007
• Cut the cauliflower in not too small
pieces, put in boiling water, cook
about 20 minutes, or until tender,