Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Leaf | not in our table | 0 |
| Soup | 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
- one ring pineapple served on lettuce leaf
- two classes -- soups
- one egg to one quart
Directions
Large strawberries stuffed with little strips of pine- apple. Cut with sharp knife a cavity in the stem end of a large berry. Put in the pineapple and roll in coarse granu- lated sugar. Place 6 or 7 on pretty curly lettuce and serve.
Green grapes served in tiny baskets lined with grape leaves.
One ring pineapple served on lettuce leaf with grapes or cherries in center.
Stuff olives with Neufchatel cheese, put on small rounds of toasted bread and lay the red pimento taken from cavity around as a border.
Orange basket filled with meat of orange and some other fruit.
Sherbet with strawberry sauce.
Pears frozen in can — slice and serve with raspberry sauce.
Soups are divided into two classes — soups with stock and soups without stock.
Beef is usually the foundation of brown stock. Bits of ham, bacon and veal can be used, also the bones of fowls. Meat, bone and fat make good stock.
White stock is made from chicken, fish or any light colored meat. The meat must be taken from the bone, let stand in cold water, heat slowly, and when it reaches the simmering point, let stay there for several hours, never allowing it to boil.
Use white of eggs to clarify stock, one egg to one quart. Let heat with stock and stand on stove ten minutes before straining.