Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| 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
- two tablespoonfuls each of dried peas
- two quarts of water till morning
- 1 teacupful
- 2 table- spoonfuls
- 1 quart
- 3 bay-leaves
- 2 onions
- 2 carrots
- 2 turnips
- 2 quarts
- salt
- pepper
Directions
Materials. — Ground rice, 1 teacupful ; sugar, 2 table- spoonfuls ; milk, 1 quart ; 3 bay-leaves.
Directio?is. — Boil the bay-leaves with half the milk for ten minutes, mix the sugar and rice evenly with the rest of the milk, then all the milk together, and cook it by the directions for Cocoa Mould (Lesson I). Wet a shape, pour the mixture into it, and turn it out when cold into a glass dish.
LESSON XII.— DINNER. Hotch-Potch. Fish. Raisin Dumplings. HOTCH-POTCH.
Materials. — Two tablespoonfuls each of dried peas, rice, haricot beans, lentils, and pearl barley ; 2 onions,
BEEF PASTIES. 43
2 carrots, 2 turnips ; water, 2 quarts ; salt and pepper ; a bit of butter as large as a walnut.
Directions. — Wash and pick over the grains over- night, soaking them in two quarts of water till morning. Slice the vegetables, and boil all together for five hours. Add the butter, salt, and pepper ; serve without mashing.
Materials. — Herrings, mackerel, or other fish in season, cooked as directed in Lesson VIII.