Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 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
- 3 pints of water
- 4 cup sweet cream
- 14 teaspoon of salt
- two tablespoons of butter
- 11 bread
- one peck of hard peaches
- 20 min
- 2 teacups grated bread crumbs
- two cupfula of boiled rice into a bowl
- two eggs
- one gentleman living in a pleasant seaside residence in a healthy locality write
- 30 who is progress- iveand wishes to train herself in music
- one solid meal a day
- 3 water 3
- cinnamon
- nutmeg
- salt
Directions
Soulheni Rice Bread.
S«r1M Rnnnet Bean Soup.
Olucd Sw«t PoMton. Stciied Sqauh.
Dutchos Pcan.
11 Bread. CereiU Cotfet.
Sliced Tomatoe.. I^lluee.
Nul Sandwichei.
Ol!»e». Cottage Cheese,
Gtaham Gemi.
Pudding. Peach Jelly
Grape 3ymp.
From Mln Amy Nkhola, Pfaitadelphla.
Peach Jelly. — Take peeling's of one peck of hard peaches; cover with 3 pints of water; boil until very soft; strain through very heavy cloth ; measure the juice ; boil 20 min. ; add for each pint of the juice n pint of sugar; boil again until it ia firm enough; pour into glasses and cover with waxed paper. The peaches can be used for stewing or canning.
Pig Pudding. — }4 lb. figs, washed and chopped fine, 2 teacups grated bread crumbs, ^ cup sugar, }4 cup sweet cream, i cup sweet milk, fiour to make batter. Steam 3 hours.
Stuffed Apples. — Select as many apples as required, being careiiil to have them of the same size. With a long, slim knife take out the core. Prepare a filling of grated bread- crumbs, a small lump of butter, sugar to taste and a little cinnamon or nutmeg. Rub all well together, fill the hollow in the apples with it, set them in a hot oven and let them bake until done.
Southern Rice Bread — Put two cupfula of boiled rice into a bowl, add twocnpfulsof milk and the well beaten yolks of two eggs. Sift in gradually i cupful of flour, add 14 teaspoon of salt, two tablespoons of butter (melted) and the whites of the eggs, whipped to a stiff froth. Turn into a well-greased, shallow pan and bake 30 minutes in a moderate oven. 1897
VEGETARIAN HELP. If sensible, good women only knew hi}w highly tliey would be esteemed if they were good, competent Vegetarian Cooks, Kouse- keepers &c. they would busy themselves in perfecting their knowledge and ability in Vegetarian Cookery. There are severnl good cookeries and a very little practice would with the aid of the American Vegetarian Cookery enable them to provide satisfactorily for a Vegetarian family. We frequently have letters asking forsuch help and if competent persona would write ns and state their qualifications and expectations, we could frequently ^et them desirable positions. One gentleman living in a pleasant seaside residence in a healthy locality writes: "We would like to find a yoonp woman of 20 — 30 who is progress- iveand wishes to train herself in music or some other branch, who would like a home near N. Y. City while she is studying and would be willing to excliange a certain amount of work for home or who would give more time and receive wages in addition. We feel that to carry out our ideas about having only one solid meal a day with fruil for breakfast, and light noon meal, we must have a helper who is inaympathy with simple living,"
d by Google
ppood. Jlom? a9d <iarde9 j
This is the name of a new nnt product invented by the Sanitas Pood Co., Battle Creek, Micb. It is a very rich and delicate article resembling honey iu appearance and flavor, but mnch more nutritrive and ad- mirably adapted for dyspeptic invalids to restore their mucuous membrane to its nor- mal condition.
"NUT COCOA."
Nut cocoa is a readily assimilable combi- nation of cocoa proper and of pulverized groundnuts or earth-nuts (Arachis Hypogaa) alias "Cameroon nuts," prepared by a com- petent chemist in Leipsic, Germany. The official analysis by a noted expert reads thus:
Nnt cocoa. Common cocoa. Nitrog:e&ous extract 34.04 1704
Pat, cocoa butter or oil 23.46 35.
Starch »c. 27-44 39o7
Fibrin (woody fibre) 4-44 5-3
Water 3.59 5.3
Ashes, (incl. alkali 3.34) 6.63 5.
Theabromin 1.05 3.3
This product is put up in convenient pack- ages of varying size and weight, goes far and is not costly. The flavor imparted by this Cameroon nut is perceptible, bnt agreeable. The nut is rich in albumen, and of interest to [tersons requiring a preponderance of this element. — R. Hecker.
Arachis Hypogcea is the common peanut cultivated in Va. and other Southern States. It is probably called Camaroon from its being grown in the Camaroon country in West Africa where both mountains and rivers are so named and where a tract of country called Camaroon is claimed as a German colony. There is no reason why the same combination cannot be produced in this conittry by the use of the Vegetarian So- ciety mill.