Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sweet Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- two tablespoons of flonr together aud stir into
- 5 pints soft water
- one cup of rolled oats
- five pounds of this pulp
- a bunch of aspar- agus
- a pound of sour milk
- three sweet oranges
- four eggs well
- 4 tecspoon salt
- 3 lemons & beat again
- two kinds are made
- four parts of potatoes
- salt
Directions
BaoBDU. Grape FruU. OraDgea.
Egg* [balled or fried.)
Ctaham genu. White Bread.
Cream Pea xnip.
llaahed Potaloea. Tonatocs. Bceta.
Fried Parsnlpa.
Sdo* Padding. Ollvea.
Caramel Cenal Coffee.
white Bread. Brown Bread.
Uparagna Satad. Bnttered Bgga.
Tea BlscaK. Ginger Bread.
Fruit Salad.
Cnasi Cake. I,emon Ice Cream.
' Ch(»colate.
RECIPES. Cream Pea Soup. — Take 1 can green peas or <4 pk shelled fresb peas, ji teaspoonfnl chopped onion, i bay leaf and stew together. When done, strain through a cheese cloth, crnsbing the peas but not pulping them throagh. Rub i tablespoon of butter and two tablespoons of flonr together aud stir into [ pt. of warm milk and add to the pea stock. Cook for lo minntes in a doable boiler. Season to taste.
and three sweet oranges ; peel and eye a small pineapple and pull in small bits. Arrange the fruit in layers, spreading over each layer this dressing : Beat the yolks of four eggs well ; beat into them i cup powdered sngar and <4 tecspoon salt; add j nice 3 lemons & beat again. Asparagus Sulad. — Untie a bunch of aspar- agus, scrape each stalk and cut ofTthe white end, Tie in bunches and stand upright in a kettle of salted boiling water deep enough to come within an inch of the tips i by this method the whole stalk is cooked more evenly.
Boil 30 minutes, drain and set aside nntil cold. Arrange on a dish and serve with French dressing. In using canued Bj^>aragiis drain the stalks, hold under the tap and let the water run through them, then lay in clear, cold water for half an hour. Drain and dry on a towel and serve as above.
Fram Paul Diet.
Combination Mush. — ^Take 5 pints soft water, boil it, stir into it i cup com meal, cook lomin. then stir in i cup graham, rye meal or barley, as suits yon. Cook it, then put in one cup of rolled oats and stir well. Put in oven and bake slowly for three hours, or steam if preferred. Do not put in any salt while cooking but salt to taste as you eat. Serve with sugar and cream, syrup or stewed frait. When cold it can be sliced and fried ; it is so much better than any salmon or meat and will furnish more strength to brain and muscle.
Baking Vegetables. — Put a little water into a pan and place vegetables in it and tliey will not dry up so much. Do not put much salt in food when cooking as it hardens the albu- men in the food.
CHEESE FROM POTATOF^.
Cheese of an extremely fine quality is man- ufactured from potatoes in Thuringia and part of Saxony, in the following manner : > ' After having collected a quantity of potatoes, of a good quality, giving the preference to the large white kind, they are boiled in a caldron, and when cool, are reduced to a pulp, either by means of a grater or a mortar. To five pounds of this pulp, which ought to be as equal as possible, is added a pound of sour milk and the necessary quantity of salt. The whole is kneaded together and the mixture covered up aud allowed to remain for three
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pood. \\oin^ ai)d (jardei;
or four days, according to the season. At the end of this time it is kneaded again and formed into cheeses which are placed in little baskets, where superfluous nioistnre is allowed to escape. They are then allowed to dry in the shade and placed in layers in large pots or vessels, where they must remain for fifteen days. The older these cheeses are, the more their quality improves. Two kinds are made. The first which is the most common, is made according to the proportions indicated ; the second, with four parts of potatoes and fourparts of cow or ewe milk. These cheeses have the advantage over every other kind, that they do not engender worms, and keep fresh for a great number of years, provided they are placed in a dry situation, and in well closed vessels.
As no rennet is used, the aboveprocess of
making cheese is commended to vegetarians.