Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half teaspoonful of salt
- half teaspoon of sugar
- a tablespoonful of each mixed
- 5 one-half hour
- four parts
- one beaten egg
- one small lump of butter
- half small head of cabbage
- one egg
- salt
- pepper
Directions
one-half hour and do not put salt in till they are tender, as it tends to harden them, Season with a good allowance of but- ter. A little milk may be added if desired.
To Dress Cucumbers Raw. — They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in, lay them in cold water. Just before they are to go to the table take them out, pare them and slice them into a pan of fresh cold water. When they are all sliced, transfer them to a deep dish; season them with a little salt and black pepper, and pour over them some of the best vinegar. You may mix with them a small quantity of sliced onions, not to be eaten, but to communicate a slight flavor of onion to the vinegar. — White House Cook Book.
Fried Cucumbers. — Pare them and cut lengthwise in very thick slices, sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each mixed; brown both sides and serve warm.
Stuffed Cabbage. — Cut cabbage in four parts and tie up in a cloth. Boil in salted water until tender and white. Make a dressing as for a fowl, using one beaten egg, one small lump of butter, equal parts of flour and meal, soda and sour milk as required. Cook this ten or fifteen minutes in a little butter. When cabbage is done, put dressing in between the leaves of cabbage, tie up again and let cook ten minutes. Take out, lay on strainer over pot and let all water drain off. Serve with drawn (melted) butter, or a cream sauce made of sweet milk, little flour and butter, seasoned to taste. Small bits of ham grated and added to the dressing is an improvement. — Mrs. T. H. Temple.
Escaloped Cabbage. — Put on stove in a vessel with little cold water, about half small head of cabbage, cut in slices. Let boil until entirely tender, then chop fine. Beat in a porcelain pan one egg, half teaspoonful of salt, half teaspoon of sugar,