Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 cup sweet milk
- three slices of salt pork
- a large teaspoon of flour made to a paste
- a teaspoon of flour
- a slice of bread
- a head of cauliflower
- one tablespoon- ful of butter in a fryingpan
- cayenne
- pepper
- salt
Directions
butter size of walnut (melted), half cup sweet milk. Stir cabbage into this, also a large teaspoon of flour made to a paste with milk. Season with black or cayenne pepper. Bake ten or fifteen minutes until slightly brown. Serve from dish. — Mrs. J. L. Nelson.
Cabbage Boiled. — Great care is requisite in cleaning a cab- bage for boiling, as it frequently harbors insects. Large drum- head cabbage requires an hour to boil; the green cabbage will boil in twenty minutes. Add considerable water when boiling.
Fried Cabbage. — Select a nice cabbage; chop it very fine; put into a frying pan two or three slices of salt pork; fry until done, then turn in the chopped cabbage, sprinkle with a little salt and fry slowly until done. — Mrs. P. R. Bray. Do not let a cabbage boil too long.
Cauliflower. — When washed drop them into boiling water, into which you have put salt and a teaspoon of flour, or a slice of bread ; boil till tender ; take off, drain and dish them. Serve with a sauce spread over and made with melted butter, salt, pepper, grated nutmeg and vinegar. Before cooking loosen the leaves of a head of cauliflower and let lie top downward in a pan of cold salt water to remove any insects hidden between them.
Brown Hashed Potatoes. — Chop cold boiled potatoes, sprinkle lightly with salt and pepper and melt one tablespoon- ful of butter in a fryingpan; when hot turn in potatoes, pat down with a spoon, cover and cook slowly for ten minutes; turn out in omelet shapes on a hot platter and garnish with parsley and serve.
Potatoes. — The best way to cook Irish potatoes is to put them in just enough boiling water to cover them, leaving the skins on. Let them boil steadily till done. When nearly done, put in a little salt ; remove the skins while hot, and just as you are going to send to the table, pour over melted butter. A very poor potato cooked in this way, and pressed, while hot, in a