Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Crab | 100g cooked | 97 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Cocktail | 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
- five pieces in glass
- 1 tablespoon butter
- 1 teaspoon dry mustard
- 2 tablespoons tomato sauce
- 1 teaspoon mushroom sauce
- 1 tablespoon of cream
- 6 tablespoons of milk
- two crabs a sauce made of tomato catsup
- one thousand favorite recipes oyster cocktail
- 4 hard boiled eggs cut into slices
- 6 eggs
- one
- salt
- pepper
- lemon juice
- cayenne
Directions
APPETIZERS 161
Appetizers
Salted Almonds.
Pour boiling water over shelled almonds, allow them to stand until the skins will slip off easily. Drain at once and skin quickly. Put olive oil in a shallow pan, get hot; drop in almonds; shake often and brown slightly, then salt. MRS. GUSTAVE BROWN.
Hand Cheese.
Buy skim milk and let sour. Pour off water through a bag. Mix curd with salt and caraway seed and thick cream and let stand. Make into cheese cakes. Put into crocks and wash off every few days with beer until they are done. MRS. H. UHLPELDER.
Grape Fruit.
With a sharp knife separate the pulp from the skin, and also make several incisions in the center, so that the fruit may be easily removed. Pour sherry wine over it, and sugar plentifully, placing on ice for an hour before serving. MRS. WM. GOTTSTEIN.
Watermelon and Canteloupe Balls. Cut the canteloupe and watermelon into small balls with potato cutter (used for duchesse potatoes). Put on ice. When ready to serve place in fancy glasses, pour champagne or cider or other sweet wine over same, and serve before luncheon or dinner.
CARRIE A. FORTLOUIS.
Sweetbread Cocktail. Soak a pair of sweetbreads in cold water one hour; strain; put in salted boiling water and cook slowly twenty or thirty minutes until tender. Drain, plunge into cold water, and when cold cut or break into pieces the size of small oysters. Put four or five pieces in glass and cover with oyster cocktail sauce.
Merry Widow Cocktail. Take meat of crab legs with asparagus tips and add to this mayon- naise; put this mixture into individual sherbet glasses, surrounded by cracked ice. MRS. W. S. ROSENBLATT.
Crab Cocktail. Add to the meat of two crabs a sauce made of tomato catsup, salt, pepper, oyster cocktail sauce, a little Worcestershire sauce and lemon juice. Serve in individual cocktail glasses surrounded by cracked ice. Shrimps may be served the same way. JULIET ARONSON.
Crab Leg and Lettuce. Take the meat of the crab legs only; put on bed of lettuce and serve with nice French dressing. MRS. F. ROTHCHILD.
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ONE THOUSAND FAVORITE RECIPES
Oyster Cocktail. Drain oysters, add salt, pepper, lemon juice, oyster cocktail sauce, tomato catsup, little of the juice and half the quantity of picked shrimps. Serve in glass cups set in ice. MRS. S. AROXSOX.
Anchovy Toast. Have ready slices of buttered toast spread with anchovies; keep hot. Put into pan 1 tablespoon butter with which mix 1 teaspoon dry mustard, 2 tablespoons tomato sauce, 1 teaspoon mushroom sauce. As soon as thoroughly mixed add 4 hard boiled eggs cut into slices and a little salt and cayenne. When hot pour over anchovy toast.
MRS. S. ARONSON. Caviar Toast. Place in saucepan contents of small can of caviar, add 1 tablespoon of cream; heat through, stirring constantly, and pour over hot buttered toast. MRS. S. ARONSON.
Ham Toast. Chop cold boiled ham fine and place on buttered toast, and put in oven. Beat up 6 eggs with 6 tablespoons of milk, salt and pepper. Pour into saucepan with lump of butter and stir until thick. Pour over ham and toast and serve hot. MRS. S. ARONSON.
Sardine Toast. Make paste of one can of sardines, using the oil in the can, juice of a lemon, paprika, salt and cream to moisten. Spread between slices of white bread buttered, press firmly together and toast a light brown.
MRS. S. ARONSON. Caviar Crackers. Spread thin crackers with butter, then with caviar, few drops of lemon juice and little finely minced egg. MRS. S. ARONSON.
Baked Oysters on Ham. Cut brown bread into thin slices and toast. Cover each piece with a thin slice of cold boiled ham, and arrange over the top raw oysters seasoned with salt and pepper. Dot with butter and bake in hot oven until oysters are plump. Garnish with parsley.
MRS. S. ARONSON.
Seattle Cheese Straws. Roll some puff paste thin, sprinkle with grated cheese; fold, roll out; sprinkle agava; repeat the process and place on ice to harden. When cold roll out into long narrow strips one-eighth of an inch thick. Glaze each one with milk or yolk of an egg and bake.
MRS. W. ROSENBLATT.
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