Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Parsnip | 1/2 cup (78g) | 55 |
| Salt | 1 tsp (6g) | 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
- 1 bunch oyster-plant 12 2 parsnips
- 12 boards
- 12 knives
- 3 saucepans
- 2 cups
- 2 frying-pans
- 2 teaspoons
- 4 table-spoons
- 4 forks
- 2 parsnips
- 01 lard
- 02 salt
- three girls to each receipt
Directions
Utensils Needed.
12 Boards and Pans. 12 Knives. 3 Saucepans and Covers. Colander. Small Saucepan. Large Porcelain Kettle
Cover. Pail or Cup to boil Egg.
Chopping-bowl and Knife.
Large Pan in which to wash the Spinach. 2 Cups. 2 Frying-pans. 2 Teaspoons. 4 Table-spoons. 4 Forks.
MATERIALS REQUIRED — EXPENSE.
2 Small Carrots $o 03
1 Bunch Oyster-plant 12
2 Parsnips .... 04
I Pint of Milk 04
X Lb. of Butter 12
Baking soda • 01
Lard, Flour 02
Salt, Pepper . .'. 01
I Quart of Spinach 15
I Egg • ; ^
$0 57 N. B. — Have i carrot, i parsnip, and part of oyster-plant cooked.
©RDER OF IXERCISD.
CHORD — BE SEATED.
Song — " Vegetable'^
A few Questions.
Read Bill of Fare,
Appoint three girls to each receipt.
Have vegetables washed and roots scraped.
Teacher call special attention to the washing of spinach, and explain the way.
Have all put on to boil as quickly as possible.
Egg should be put on in cold water and remain on stove for half an hour, then dropped in cold water till ready to use.
While carrots are boiling, have dressing prepared.
Before carrots, parsnips, and oyster-plants are boiled, have them cut according to receipts.
When parsnips are tender, drain and put them to cool before frying.
While vegetables are boiling, have girls copy receipts.
When all is cooked, have girls taste and express opinions.
Teacher ask a few questions.
Sing, if time ; then dismiss class. 14