Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cupful of water
- one tablespoonful of chopped onion
- one pint of hot cream
- one-quarter teaspoonful of celery salt
- a sprig of parsley
- two allspice berries
- two pepper corns
- two cloves
- one heaping tablespoonful of corn starch
- two even tablespoonfuls of butter
- four heaping tablespoonfuls of flour
- salt
- pepper
- parsley
- cayenne
Directions
One-half can tomatoes, one cupful of water, two allspice berries, two pepper corns, two cloves, a sprig of parsley, one tablespoonful of chopped onion, one of butter, one heaping tablespoonful of corn starch. Salt and pepper to taste. Put the tomatoes, water, spices and parsley on to boil in a granite sauce-pan ; fry the onions in the butter until yellow ; add the corn starch.
176 THE GOOD CHEER COOK BOOK.
and stir all into the tomato ; simmer ten minutes ; add salt, pepper and a little cayenne. Strain sauce over boiled meat or fish.
WHITE SAUCE (For Croquettes, Meat or Fish). One pint of hot cream, two even tablespoonfuls of butter, four heaping tablespoonfuls of flour ; season to taste with salt, pepper and a few grains of cayenne; add one-quarter teaspoonful of celery salt. Scald the cream ; melt the butter, and add to it the dry flour ; mix well ; add part of the cream and stir until it thickens ; add more cream, and when boiling and per- fectly smooth add the rest of the cream (the sauce should be very thick, almost like a drop batter). Add the seasoning, and mix while hot with meat or fish. If this sauce is used for croquettes, a beaten %g^ may be added to it. Milk may be used instead of cream by adding more butter. Cooking School.
MEMORANDA. Yil
178 MEMORANDA.
MEMORANDA. 179
180 MEMORANDA.