Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- half gallon boiled cider
- half pint milk
- 52 stirring together until well cooked
- one from under the edge of the plate
- two eggs
- salt
- vinegar
- pepper
- nutmeg
Directions
Always select perfect fruit; cook in porcelain, never in metal. In making catsup, instead of boiling, some sprinkle the toma- toes with salt and let them stand over night, then strain and add spices, etc., and a little sugar. Bottle in glass or stone, and never use tin cans ; keep in a cool, dry, dark place. If, on opening, there is a leathery mold on top, carefully remove every particle of it, and the catsup will not .be injured. To prevent this molding, some do not fill the bottles quite to the top with catsup, but fill up with hot vinegar. If there are white specks of mold all through the catsup it is spoiled. If on opening and using a part, there is danger that the rest may sour, scald, and, if too thick, add vinegar. Sauces should always be made with great care in a pan set in hot water, hav- ing the sauce pan clean if a delicate flavor is desired, espe- cially if the sauce is drawn butter. An excellent thickening for soups, sauces, and gravies, is prepared as follows : Bring butter to the boiling point in a small stew-pan, dredge in flour,
Catsups and Sauces
stirring together until well cooked; thin this with a part of the soup, sauce or gravy, and then add it to the whole, stirring thoroughly. The flour may be browned before using if in- tended for brown gravies or sauces.
BOILED CIDER APPLE SAUCE,
Pare, quarter and core appies sufficient to fill a gallon por- celain kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in the same way,
CELERY SAUCE,
Scrape the outside stalks of celery and cut in pieces an inch long, let stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; drain off water and dress with butter, salt, and milk or cream, thickened with a little flour : Or, make a dressing by adding to half pint milk or cream, the well-beaten yolk of two eggs, a bit of butter, and a little salt and pepper or grated nutmeg; bring just to boil- ing point, pour over stewed celery and serve with roast duck-