Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 pint of milk upon the fire
- a tablespoonful of flour that has been wet in milk
- two tablespoont'uls of finely crumbled cheese
- salt
- mustard
Directions
Salmi of cheese is made by placing a pint of milk upon the fire and adding to it two tablespoont'uls of finely crumbled cheese. After this ha* boiled a full minute stir into it a tablespoonful of flour that has been wet in milk ; add a saltspoon of salt and the same quantity of made mustard, as soon as it boils up thick remove ; add a table- spoon butter, and serve with toast nicely browned; serve hot so that the salmi of cheese may be eaten with it or be turned upon it by those who choose. Mrs. C. E. P.
ASPARAGUS.
Tie in bunches and boil until tender in plenty of water. Have bottom of dish covered with dry toast, lay asparagus on and pour over it a rich drawn butter made of milk. BAKED CORN. Cut longwise through kernels of corn and then scrape the cob, leaving skin on cob. Put corn in baking dfsh with milk, butter, pep- per and salt. Bake about an hour.