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 |
|---|---|---|
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one teaspoonful of mustard
- one tablespoonful of vinegar
- a teaspoonful of salt
- 35 scuttle
- three parts full of boiling water
- vinegar
Directions
scuttle ; they will then form a crust, which will often last until it is time to make up the fire and boil the kettle for tea. Never fling away cinders into the dust-bin unsifted ; even ashes (as I have said) will form a good fire if wetted and mixed with small coal.
The rules which you will learn to-day are about boiling vegetables, but, before you learn them, you should know a little about this kind of food. Fresh vegetables are necessary for our health ; they contain a large quantity of the cooling salts which we need to keep our blood pure. Sailors often suffer much from a dreadful disease called scurvy , which attacks them when they are deprived of fresh vegetables and fruit for weeks together. Some time ago so many died of this disease that it was found necessary to make a law compelling each captain of a ship to give his crew lemon-juice every day when unable to procure vegetables.
But do not buy stale vegetables because they are cheap, for they are most unwholesome. Cabbages, lettuces, &c., should be fresh cut, washed carefully in salt and water (without bruising the leaves), rinsed under the tap in pure water, and then placed in a saucepan three parts full of boiling water, in which has been dissolved a little salt and a small quantity of sugar (if the water be hard). Let it boil for ten minutes sharply, then more slowly until the vegetable is tender. This will usually take from twenty minutes to half an hour, but if the vegetable is old it will take longer. Carrots will take two hours to boil in the winter, and turnips an hour, although they will cook in half the time if young.
Salads, too, are very wholesome, and may be easily prepared from lettuces, endive, cress, radishes, onions, beetroot, &c. Wash the salad thoroughly (straining off the water), cut it up small, and slice the beetroot. Boil an egg hard, and slice the white as a garnish on the top ; pour over the whole the following salad sauce : —
Salad Sauce. — Mix the yolk of a hard-boiled egg (dry) with one teaspoonful of mustard, one of brown sugar, and half a teaspoonful of salt. When thoroughly mixed, add one tablespoonful of vinegar and then two of milk. Be careful to mix the vinegar thoroughly before adding the milk, or it may turn to curd. Cream may be added, but this is an excellent sauce without it.