Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Tea | 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
- 2 teaspoons of sugar
- a tablespoons of vinegar
- a spoonful of water
- 4 even tea cups of good graham flour
- three aids
Directions
Potato PdA. Gitra Corn on Cob.
Bntlal Tomaloa. Gtccoi. Tomato Tout.
Graliun Genu. Whole Wbnt Bnnd.
Rice Padding.
LemoBBde. Soda Water. Caramd Cereal.
Soda Water.— a tablespoons of vinegar or
lemon juice, 2 teaspoons of sugar, >j teaspoon
soda. Flavor to taste. Add soda last aud
stir briskly tilt foaming.
Ptmn PanI Diet.
To Preserve the Best Quality in Greens.— Use a spider or kettle that will cover up tightly; put in a small lump of butter, a spoonful of water and then the greens; add a little soda if the water be hard, cook until tender. Treat asparagus, parsnips and carrots in the same way.
PioraUn. G, C, EoKllsb, Lowell, Mich.
Graham Gems. — To I qt. of sweet milk, stir in 4 even tea cups of good Graham flour ; heat the cast iron gem pans hot enoagb to sizzle sharply when greased ; have the oven
very hot. Fill the pans as full as you can without muDingover; put in the oven im- mediately. In about IS minutes they will be a nice browu and as light as a sponge and so delicious you can eat tfaem with a relish as they have the natural swee& ofthe flour. You may think the battertoo thin but it is not. They become light by the expansion of the air in the batter and if the pans are small atid oblong all the better. — ^We generally find it necessary to bake gems >j hourbnt if pans are small and oven very hot X hour maysnffice. FOR HOME USE.
Dr. Ellen G. Smith's "Fat ofthe Land" is a very valuable treatise otf the science of pre- paring food and would assist immensely those who are desirous of giving a thorough trial to Vegetarian practice.
The "Practical Vegetarian Cookery" by Countess Wachmeister an4.Mrs. Kate Buffing- ton Davis is an excellent exposition of the most modem methods of cooking for Vegetarians, not as radical as Dr. Smith's but adapted to the ordinary requirements of Vegetarian families.
The "American Vegetarian Cookery" is at a more popular price, combining the experi- ence of many years in providing for the daily requirements of home life and combining the experience of lifelong Vegetarians,
With these three aids and the periodical visits of Vegetarian magazines there is no excuse for persons of ordinary education and intelligence suffering from faulty methods of preparing their daily food or being longer deluded by the vulgar errors in relation to the necessity of flesh to sustain healthy vigor and intellectual activity.
d by Google
jlpood, Jlom? apd (jardei^