Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Animal | not in our table | 0 |
| Water | not in our table | 0 |
| Meat | 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 cup of ground sugar
- one teaspoonful of the extract of vanilla
- two cups of desiccated cocoanut
- a small cup of boiling animal food
- three eggs
- one tablespoon- ful of corn starch
- 73 water over the meat in first putting it down
Directions
The whites of three eggs, one cup of ground sugar, one teaspoonful of the extract of vanilla, one tablespoon- ful of corn starch, two cups of desiccated cocoanut, Beat the whites well, then add the sugar, and heat over steam, until a crust forms on the bottom and sides of the dish, Take it off the steam, add the other ingredi- ents and drop in small pieces on buttered tins. Bake rather quickly to a light brown.
THE BREADMAKER $ COOKING LESSONS.
ANIMAL FOOD,
BEEF, PORK, MUTTON, VEAL, Piet, POULTRY, AND GAME.
The question as to whether man belongs to the genus Carnivora, and should or should not eat flesh, is settled by the shape of his teeth, which proves incontestably that he should eat flesh—and generally he does it, no matter whose brother he offends. But grateful as are the ‘flesh pots” to civilized man, it does not follow that such a form of food conduces to the greatest physical endurance. The railway building navuy, able to do twice the labour of ordinary working men, eats coarse bread, porridge and milk if he can get it. It is not the purpose of this book however to change the habits of a people, but rather to assist them to get the best for their money. Standing first on the list is
BEEF, and of all forms in which it may be served, perhaps Roast Beer is the most savoury and delicious.
In purchasing beef secure meat of a deep red colour, with the fat mingled with the lean, giving it a mottled appearance. The fat will be firm, and the colour resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat) will not keep more than a day or two.
The best pieces for roasting are the sirloin and rib pieces. The latter are oftenest used by small families. Make your butcher remove most of the bone, and skewer the meat into the shape of a round. If you roast in an oven, it is a good plan to dash a small cup of boiling
ANIMAL FOOD. 73
water Over the meat in first putting it down, letting it trickle into the pan. This, for a season, checks the escape of the juices, and allows the meat to get warmed
through before the top dries by said escape. If there is on much fat upon the upper surface, cover with a paste of flour and water until it is nearly done. Baste fre- the genus quently, at first with salt and water, afterward with is settled the drippings. Allow about a quarter of an hour toa ntestably pound, if you like your meat rare ; more, if you prefer oes it, no to have it wel! done. Some, when the meat is almost ful as are done, dredge with flour and baste with butter--only once. allow that Remove the beef, when quite ready, to a heated dish; - physical skim the drippings; add a teacupful of boiling water, ble to do boil up once, and send to table in a gravy-boat. Many its coarse reject made gravy altogether, and only serve the red is not the
liquor that runs from the meat into the dish as it is cut. This isthe practice with some—inde housekeepers.
abits of a ‘t for their
ed most of our best If you have made gravy in a sauce-boat,
give your guest his choice between that and the juice in the dish,
called platter gravy. Serve with mustard, or f ’ . scraped horseradish and vinegar,
1, perhaps ., red colour,