Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- three waters
- pepper
- salt
Directions
1. Have them fresh as possible. Summer vegetables should be cooked on ilic same day that they are gathered.
2. Look them over and wash well, cutting out all decayed or unripe parts.
3. Lay them when peeled in cold water for some time before using.
4. Always let the water boil before putting them in and continue to boil until done.
Turnips.—Should he peeled and boiled from forty minutes to an hour.
Beets. —Boil from one to two hours; they put in coid water and slip the skin off.
Spinach.—Boil twenty minutes.
Parsnips.—Boil from twenty to thirty minutes.
Onions. —Best boiled in two or three waters ; adding alk the last time.
yi Beans.--Should be boiled one hour.
Shell Beans.-Require half an hour to an hour.
Green Corn.—Boil twenty or thirty minutes.
Green Peas.—Should be boiled in as little water as possible; boil twenty minutes.
Asparagus.—Same as peas; serve on toast with cream gravy.
Winter Squash.—Cut in pieces and boil twenty to forty minutes in small quantity of water; when done, press
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VEGETABLES. 117
“he water out, mash smooth, and season with butter, pepper and salt.
Cabbage.—Should be boiled from one-half hour to one hour, in plenty of water; salt while boiling.
The potato is the king of vegetables in this climate. Potatoes boiled or baked should be cooked in their skins, especially in boiling, a potato should sot be wounded, as it permits the real nutrition to escape, and then it is poured off with the water in draining. \Vash clean and boil until soft clear through ; drain, salt, and return to the fire till the water is all evaporated ; three or five minutes will suffice; peel and serve in an open dish.