Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| 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
- two tablespoonfuls of tapioca
- a piece of bread into a quart of water
- a quart of water
- a pint of water
- a pint of boiling water
- two potatoes
- one onion
- half
Directions
Put two potatoes, one onion, and a piece of bread into a quart of water; boildown to apint. Then throw in a little chopped celery or parsley and salt. Cover, remove from the fire, and allow to cool.
ARROWROOT.
Mix a tablespoonful or a tablespoonful and a half with a little cold water, till it makes a paste. Boil a pint of water, stir in the arrowroot, and boil it a few minutes. Sweeten with white sugar. Brandy or wine may be added if necessary ; and half or all milk may be used instead of water. A little lemon or orange peel added before boiling will improve the flavour.
TAPIOCA. Cover two tablespoonfuls of tapioca with a teacup- ful or more of cold water, and soak for two or three
hours, or over night. Put it then into a pint of boiling
water, and boil until it ig clear and of the desired con- sistence. Sugar, nutmeg, OF wine, etc., may be added
as required. ISINGLASS.
Isinglass may be added to the invalid’s tea night and
162 THE BREADMAKER’S COOKING LESSONS.