Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
| Wheat | 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
- 4 cups of water
- 8 cups of wheat bran
- 4 cups of com meal
- 3 cups of water
- ten cups cost about two cents
- 3 bay leaves
- 3 carrots
- 3 tart apples
- half before dinner time
- one has
- vinegar
Directions
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ole Wheal Bread.
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RECIPES. Recipes for Mince Pie, Plum Pudding and Lemon Pie, in the above menu, can be fonnd in the " American Vegetarian Cook- ery."
Prom Re*. I«sc B. Rumrord.
To Dry Olives. — Dry in the son on trays with lath bottoms. When dry soak them two or three days in brine anttl salt enough, then re-dry and put away in a dry place in sacks. If they become too dry they are readily soaked as wanted.
From m™. Datid Qregonon, SanU Barbata. Cal.
Vegetable Stew. — 4 cups of water, i tea- spoonfal of salt, 3 bay leaves, i onion, 3 carrots, }i cup of string beans, J^ doz let- tuce leaves, 2 or 3 tart apples, or tomatoes, J4 cup of vermicelli, or i cup of green com, or the same quantity of summer squash . Pat the water on in the stew pan an hour and a half before dinner time. Put in the salt, then the bay leaves, then the onion sliced fine, then the carrots also sliced fine, then the lettuce cut up, then the apples pared, cored and chopped, a half hour be- fore dinner time, tlien the vermicelli last, or sago sometimes. This stew or soup may be varied according to the vegetables one has. It is good with tomatoes instead of apples.
From Wra. C. Fetria, 1130 N. Kediie Ave, Chkaio.
I had the pleasure of eating pickles made by Mrs. V. P. Smith of Chicago and can conscientiously recommend them as perfect-
ly harmless and delightfully acid. They were made from Vegetarian vinegar made from fruit in the following maimer
Vegetarian Vinegar. — ^Take the skins of fruit from which jelly has been made or which have been used in cooking : grape skins, apple parings, peach skins ; any fruit skins will serve the purpose : Soak the skins in water and strain through a cloth. Add a small quantity of sweetened water and set in a jar to ferment : when fer- mentation is complete a fine quality of vinegar is ready for use. The pickles made from such vinegar can be eaten without in- jury and they will keep indefinitely.
Veg. Vinegar Pickle, — Boil the vinegar and pour it hot on the cucumbers. Let tt stand 24 hours then pour it off and heat it again : after heating pour over the pickles in a stone crock aud let them stand until ready for use. One of these pickles can be eaten as readily as green sliced cucumbers and the flavor is fine.
Vegetarian Coffee. — ^Take 8 cups of wheat bran. Mix with 4 cups of com meal. Saturate thoroughly with New Orleans molasses and roast in a hot oven for two hours until it is crisp. Put i heaping ta- blespoonful to every 3 cups of water and boil for 10 minutes: Serve with sugar and cream. This coffee costs far less than any that can be bought and is perfectly healthful and nourishing. Ten cups cost about two cents.
ECONOMY IN USING V. S. MILL. By using a Vegetarian Mill to grind wheat and com the cost of living can be reduced to a minimum and the gain in health will repay for the trouble of using it many times over. — Wm. C. Ferris.
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