Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | 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 ounces of butter
- three tablespoonfuls of cream
- a pound of macaroni
- a pound of grated cheese
- 73 sprinkle a little chopped blanched parsley over the macaroni the tomatoes s
- pepper
- salt
Directions
sprinkle a little chopped blanched parsley over the macaroni The tomatoes should be placed with the smooth, red, unbroker side uppermost.
Macaroni and Cream. — Boil half a pound of macaroni ] cut it up into pieces about two inches long and put it into a stew-pan with two ounces of butter and a quarter of a pound of grated cheese, composed of equal parts of Gruyere and Parmesan cheese. Moisten this with about three tablespoonfuls of cream. Toss it all lightly together till the cheese makes cobwebs. Add a little pepper and salt and serve with some fried bread round the edge cut up into ornamental shapes. Carefully made pieces of toast, cut into triangles, will do instead of the fried bread.
Tagliatelli. — Take some flour and water, and with the addition of a little salt make a paste which can be rolled out quite thin ; cat this into shapes of the breadth of half a finger. Throw them into boiling water and let them boil a few minutes. Then remove them to cold water ; drain them on a sieve and use them as macaroni ; place at the bottom of a dish some butter and grated cheese, then a layer of tagliatelli seasoned with pepper, another layer of butter and cheese, and then one of tagliatelli, until the whole is used ; pour over it a glass of cream, add a layer of cheese, and finish like macaroni cheese, browning it in the oven.
Oatmeal Porridge. — Of all dishes used by vegetarians there are none more wholesome, more nourishing, or more useful as ail article of everyday diet for breakfast than oatmeal porridge. When we remember that the Scotch, who, for both body and brain, rank perhaps first amongst civilised nations, almost live on this cheap and agreeable form of food, we should take particular pains in the preparation of a standing dish which is in itself a strong argument in favour of a vegetarian diet when we look at the results,- both mentally and bodily, that have followed its use North of the Tweed. The following excellent recipe for the preparation of oatmeal porridge is taken from a book entitled, "A Year's Cookery," by Phyllis Browne (Cassell & Co.) : — "When there are children in the family it is a good plan, whatever they may have for breakfast, to let them