Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- three pints of corn add three table-spoons butter
- half cup sweet cream thickened
- 60 vegetables
- three table-spoons butter
- pepper
- salt
Directions
Take a large, fresh cabbage' and cut out the heart; fill the vacancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of egg. Then tie the cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats.
TO KEEP CABBAGE. When the weather becomes frosty, cut them off near the head, and carry them, with the leaves on, to a dry cellar, break off superfluous leaves, and pack into a light cask or box, stems upward, and when nearly full cover with loose leaves ; secure the box with a lid against rats.
Vegetables.
CORN— BINA'S STEWED.
Shave corn off the ear, being careful not to cut into the cob; to three pints of corn add three table-spoons butter, pepper and salt, and just enough water to cover; place in a skillet, cover and cook rather slowly with not too hot a fire, from half to three-quarters of an hour, stir with a spoon often, and if necessary add more water, for the corn must not brown; if de- sired, a few moments before it is done, add half cup sweet cream thickened with tea-spoon flour ; boil well and serve with roast beef, escaloped tomatoes and mashed potatoes. Some stew tomatoes and just before serving mix them with the corn.