Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Macaroni | 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 tablespoonful of butter
- six tablespoonfuls of sweet milk
- one cup of soft boiled rice
- 4 teaspoonfuls water
- 1 teaspoonful butter
- 4 teaspoonfuls sugar
- one tablespoonful of melted butter entrees
- three tablespoonfuls of sugar
- twelve sticks of macaroni
- one tablespoonful of salt in two quarts of water
- one cup of milk
- one pint of mashed potato add two tablespoonfuls grated cheese
- a teaspoonful of flour
- a tablespoonful of butter
- a cupful of grated cheese
- a cupful of bread crumbs
- one tablespoon- ful of flour
- four layers
- six eggs thoroughly
- 6 bananas
- 6 whole cloves
- 2 heaping teaspoonfuls lemon juice
- six bananas
- one lemon
- five min- utes
- two quarts of water
- two tablespoonfuls grated cheese
- two eggs
- salt
- lemon juice
- pepper
- cayenne
Directions
Thin White Sauce*
Use one tablespoonful of butter and one tablespoon- ful of flour. Cream sauce is made in the same manner, using thin cream in place of the milk.
MRS. HIRAM CARLETON.
Escalloped Corn*
Butter the dish in which the corn is to be cooked, cover the bottom with bread or cracker crumbs, rolled fine. Add a layer of corn, boiled, and sliced from the cob, alternate the crumbs and corn, until you have three or four layers, the crumbs being the top layer. Sprinkle each layer with salt and pepper and bits of butter. Moisten with a little milk. Bake about twenty minutes.
MRS. ROBERT WILKINSON.
Rice Omelet.
Beat six eggs thoroughly, add six tablespoonfuls of sweet milk, one cup of soft boiled rice and salt. Fry in small omelet.
MRS. T. C. PHINNEY.
Baked Bananas.
6 bananas, peeled and cut 4 teaspoonfuls water.
lengthwise. 1 teaspoonful butter.
4 teaspoonfuls sugar. 6 whole cloves.
2 heaping teaspoonfuls lemon
Lay them in a dish and bake thirty minutes.
MRS. HIRAM CARLETON.
Baked Bananas*
Remove the skins from six bananas, cut in halves lengthwise. Mix one tablespoonful of melted butter
with three tablespoonfuls of sugar and the juice of one lemon. Bake in a moderate oven twenty minutes and baste the bananas with the above mixture.
MISS E. M. BAILEY.
Baked Bananas*
Halve bananas lengthwise, sprinkle with powdered sugar, lemon juice and butter. Bake twenty-five min- utes. Serve hot in the dish in which they are baked.
MRS. HENRY COLTON.
Macaroni and Cheese*
Break and wash twelve sticks of macaroni, boil hard for twrenty minutes wTith one tablespoonful of salt in two quarts of water, uncovered. Drain, and add to the macaroni a cream sauce made as follows : — One cup of milk, a teaspoonful of flour, and a tablespoonful of butter. Melt the butter, add the flour, stir until smooth, add gradually the milk, let it boil up once, add salt and pepper to taste. Turn the mixture of maca- roni and sauce into a buttered escallop dish. Have ready mixed a cupful of grated cheese and half a cupful of bread crumbs, sprinkle it over the macaroni, place in the oven, and bake about twenty minutes.
MRS. H. S. COLTON.
Potato Apple*
To one pint of mashed potato add two tablespoonfuls grated cheese, salt, cayenne, and the yolks of two eggs. Shape, roll in flour, egg and crumbs, fry in deep hot fat in a wire basket. Make dents in the top and bot- tom of the apples before frying, and when nicely browned, stick a clove in the top for a stem and an- other in the bottom.
MRS. A. M. ATKINS.