Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Animal | 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
- four bunches celery
- one teaspoon of mustard
- two tablespoons vinegar
- half teaspoonful of soda to each quart of water will prevent coagulation
- two eggs
- 18 practically the essence of animal food
- 18 provi rbial
- mustard
- vinegar
- salt
- cayenne
- pepper
Directions
One can fresh salmon, four bunches celery; chop as
for chicken salad ; mix with the salmon. Dressing.-One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt to taste, and a little
cayenne pepper ; mix thoroughly, add to the salmon just
before serving. WELSH RAREBIT.
We make a Welsh rarebit by melting good old cheese ittle vinegar, butter and milk, and pouring it
with a | happen to fancy.
over bread, toasted or untoasted, as we
REMARKS ON PREPARING STOCK. As soup 18 practically the essence of animal food, the broth of meats and poultry from which they are made. someness of soup 18 provi rbial. It is the proper com- a mid-day meal or dinner. The stomach well seasoned liquids, and it
forms the basis or stock The economy and whole-
mencement of quickly absorbs the hot, stirs all the glands into an attitude of healthful readiness
for the food io follow. Soup should, therefore, not be an occasional treat, but
form a part of every dinner. To be prepared for such a system, certain parts of fresh meats, meat remnants,
108 THE BREADMAKER S COOKING LESSONS.
and cracked bones, which might otherwise go to waste should be steeped or slowly heated without salting. As a half teaspoonful of soda to each quart of water will prevent coagulation, and secure more perfect extraction of the juices of the meat, we recommend its use invari- ably. Commence by immersing the meats, after careful washing in a kettle of cold water, and bring the whole slowly to a boil, keeping the pot well covered. When the strength of the meat is extracted, season with salt, strain and set in a refrigerator or cool place for twenty- four hours before using, as age, so long as it is kept sweet, improves it.
This stock becomes noodie soup, barley soup, macaroni soup, vermicelli soup, onion soup, celery soup, etc., etc., as the case may be, in all cases being careful not to scorch; and after taking the flavour, or cooking the the various cereals such as barley, rice, noodles, celery, etc., etc., it is only desirable to bring the stock to a boil after mixing. Serve very hot, as therein lies the effi- ciency of soup as am appetizer.