Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple Sauce | 1 medium (182g) | 95 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 cups sweet milk
- 1 tablespoon of raisins
- 2 tablespoons of raw rice
- 3 pints of water
- a pint of apple sauce
- a cup of raisins
- a cup of chopped figs
- a teaspoon of salt
- a tablespoon of sugar
- 3 lbs
- one hoar
- 3 cnps new orleans molasses
- 2 cupfiils of prepared dates in a pint of apple sauce
- one meal
- 3 whole cloves
- salt
Directions
V*gei»ble Soap.
NdI Saodwicbn. Celery. Ollns.
Gnham Bread.
Plntn PDddiD«. Sauce.
CbocDlate lee Cream. Orange Ice.
SprlDff Water,
Graham Bread. — Take 3 lbs. fresh Graham flour, I yeast cake, I tablespoon sugar, i tea- spoon salt and sufficient lake warm water and white flour to form a stiff batter. Set to raise and when light knead the whole adding a little white flonr to prevent it sticking to the bands. Raise again and when light, knead into loaves and raise again. When light, place in the oven and bake one hoar. If accustomed to baking white brend you can take a pt. of white Mponge and add Graham flour to it and make brown bread by fol- lowing above recipe. It is not well to stir np Graham batter at night as it may sour.
Boston Steamed Brown Bread.— (Corrected (rom May no. of Food.) iji coETeecup each of corn, rye and Graham meal, I teaspoon solt, 1^ teaspoon soda. Sift or mix together, fat in 3 cnps New Orleans molasses, 3 cups sweet milk. Beat together and pour into a tin form. Place in a kettle of cold water. Steam 4 hours.
A Nice Lunch for a Day's Tramp. — Boston Steamed Brown Bread battered. Soak apri- cots or prunes over night, drain, sprinkle sugar over them. Spread on bread they are delicious.
Date Sandwiches.— Cut thin slices of bread. Butter lightly. Spread with dates chopped fine. Form the Sandwiches, trim off the crusts.
Date » Apple Sauce. — 2 cupfiils of prepared dates in a pint of apple sauce. The dates will sprve to sweeten the apples, unless the apples are exceedingly tart no sugar will be needed.
Date Bread.— Knead a cupful of prepared dates into each loaf of risen bread jast before putting it into the pan to rise the last time. A cup of raisins, a cup of chopped figs, or currants may be nsed in the same way. HEALTHY ON FRUIT & BREAD.
I expected to die fifteen years ago with stom- ach, liver, kidney catarrhal troubles. But now at the age of 64 am better in health than at 50. I nearly live on fruit and prefer it raw, with good wholesome bread: Graham or whole wheat. I buy a loaf of coarse bread and with any kind of fmit have several meals for half the price of one meal with aieat and coffee and four times as good. — A. Beller, 447 Iningave., San Diego, Cal. Oct. 6, 1897. SOUP OF FRUITS.
Fruit soups, says Miss Anna Barrows, are appetising and healthful, and common in for- eign countries, particularly Sweden. For one of these soups take 1 tablespoon of raisins, 2 tablespoons of raw rice. 3 whole cloves and a cnp of dried apricots, the apricots being thor- oughly soaked. Cook all t<%ether in 3 pints of water for an honr and rub through a sieve. Add half a teaspoon of salt and a tablespoon of sugar. The seasoning depends largely up- on the acidity of the fruit, apples requiring more sugar than apricots. — JVeur York Times.
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PREPARING CABBAGE FOR COLD SLAW. When nsing cabbage for cold alaw, cut it into ribbons an bonr or more before it is to be used and let it stand in ice water nntil the iast moment ; then drain it upon a sod cloth to remove the water and ponr a French dress- ing over it. If once tried thns it will always be treated in this manner.
SEELEVS RVENA. This is a new cereal food prepared from Rye. It was brought to our notice by Mr. Baldozer. It is manufactured in Amy, Michigan by Seeley and Son, (who also make an excellent whole wheat flour.) It is sold in lo ct. pack- ages and is worthy a trial especially by con- valescents and nursing mothers.