Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 4 tablespoons sugar
- 3 table- spoons each butter
- 18 large tomatoes
- two large pineapples
- 3 lemons
- salt
Directions
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Mock Bisqile Soup. — i doz. ripe toma- toes cfr I can ; cook in i qt. of water. When done, strain through a colander, add I pt. of cream, a lump of butter size of egg. salt to taste and a little thickening, if de- sired. Serve hoi.
Cauliflower au Gratin. — Soak a large cauli&ower, head down, in cold salted wa- ter about an hour. Cook in boiling salt water till tender. Break into flowerets. Put a layer in a deep pudding dish, cover with white sauce. Continue the layers un- til the dish is filled or the flowerets used up, the top layer being of sauce. Put into the oven until brown.
While Sauce for Cauliflower. — 3 table- spoons each butter and flour, ,^ teaspoon salt, ij4 cups of milk. Boil until done.
Chili Sauce. — 18 large tomatoes, 3 on- ions, I large pepper. Chop all together and cook until thick. Add r pt. of vinegar, I teaspoon each of cinnamon, allspice and ginger, ^ teaspoon cloves, 4 tablespoons sugar, one of salt.
Pineapple Sherbet. — Grate two large pineapples. Take i}( lbs. of sugar, the jniceof 3 lemons, i qt. of water. Mix all together, freeze and add a meringue.