Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Meat | not in our table | 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 ounces of scraped horse-radish
- one ounce of minced shallot
- one quart of vinegar
- one pound two ounces
- an ounce of meat
- a quart of boiling water
- a teaspoonful of soda
- one drachm of cayenne
- 1 many « kind o they sé elemen the wl under
- four elements
- one weighing two -d
- twelve cents a dozen
- 2 less narcotic
- 01 ticed in the care of the pots in which they are made
- 1 vhites of two eggs
Directions
Take three ounces of scraped horse-radish, one ounce of minced shallot, one drachm of cayenne, one quart of vinegar. Pour the vinegar upon the above ingredients; § allow to stand ten days. This will be found exceedingly useful for cold joints, salads, &c., and a very economl-
cal relish.
Orpheus, Pythagoras, and their sectators—-good and humane people as ever lived—unceasingly recommended ‘n their discourses to abstain from eggs, in order not to destroy a germ which nature had destined for the pro- duction of chicken. Many allowed themselves to te persuaded, and would have believed it an unpardonable
crime 1 Many « kind o they sé elemen the wl under The
( xcept stoma almos
crime if they had eaten a tiny omelette, OF boiled eggs.
nace ; l tie a Many of the most learned philosophers held eggs in a good kind of respect approaching to veneration, because they saw in them the emblem of the world and the four elements. The shell, they said, represented the earth ; s with the white, water ; the yolk, fire; and air was found rfectly under the shell. all jar They area natural food, wholesome in every Way; although there are some
lass as except when boiled too hard ; They can be employed 1n
round etomachs which reject them. almost every dish with advantage, and one weighing two -d with ounces contains nearly the same amount of nourish- add a ment as an ounce of meat and an ounce of bread ; there- is not fore when eggs, twelve cents a dozen, are equal to one pound two ounces, they are not a very dear article of food.
To judge of the freshness of an egg, see that the ounce § shells are sharp and rough with a limy feel; or hold juart of lengthwise in the closed hand and look through it dients; at a bright light; if the yolk is well defined and the edingly § white clear it is all right, but if cloudy and dark beware. sonoml- Much need not be said as to cooking eggs; they may
ed, poached and roasted. In ot, but cook slowly and In boil-
be fried, boiled, scrambl ave your pan too | or butter, basting the vop. ling water to medium sized
frying do not h dip the melted fat allow three minutes 1n boi
ing, a trifle longer for large eggs.
eggs, and CUSTARDS. and the multitude of dishes into which
Custard pie, treated of elsewkere in these
ood and eggs enter as a part, are
ymended ernotto § pase
the plo- SE es to te rdonable
THE BREADMAKER S COOKING LESSONS,
wate boil DRINKS. ey the f f As the human body is largely made up of fluids, it a ta follows that our drinks or beverages are an important plen part of ourdaily wants. The body absorbs and retains a certain amount of weight of moisture from the air T breathed, but the larger portion is absorbed by the lin- ; ; : inte ings of the stomach and bowels, from food and drink. a These drinks should be pure and wholesome. — A drink : . may seem unharmful because no immediate effects are sen noticed, but in time it may undermine the health, The ee safest drinks are pure cold water and fresh milk. Tea, ee coffee, chocolate, beer, wines and liquors being more or 2 less narcotic or stimulant, should be used with great se caution, and especially should not be served undiscrim- ae inately to children. Habits often grow rapidiy, there- fore put off the commencement of them as long as possible. an i“ But to those who have formed these habits a few hints ea on the preparation of their favourite beverages will be ste necessary. st: TEA AND COFFEE POTS. in As the flavor and aroma of these drinks is their chief te recommendation the greatest cleanliness must be prac- 01 ticed in the care of the pots in which they are made. h Once a day they skould be boiled out, with a generous p pinch of soda dashed in; then wiped dry and aired. u b COFFEE. Take haif pint ground coffee, a quart of boiling water with half a teaspoonful of soda. Stir up the 1
vhites of two eggs with the coffee; adding a little cold
is, it rtant tains e air e lin- nk. drink ‘S$ are The Tea, yre or great crim- here- ig as
hints rill be
chief prac-
oiling ip the e cold
DRINKS. 141
water to form a paste. Mix this gradually with the boiling water, stirring well as it boils rapidly for ten to fifteen minutes, keeping well covered. Take from the fire and dash in a little cold water and let it settle f- minutes. Pour off carefully and serve very hot in a table coffee pot. In country places where milk 1s plentiful we recommend its use largely.