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 |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 pint of milk
- 1 tablespoonful of finely chopped parsley
- 2 pints of water
- 4 eggs
- half each of allinson breakfast oats
- 1 small onion chopped very fine
- 1 good pinch of mixed herbs
- 2 eggs
- pepper
- salt
- parsley
Directions
4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it. Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits. Scatter them over the batter, and bake it 3/4 hour. Serve with vegetables, potatoes, and sauce. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty.
1 lb. breadcrumbs, 6 oz. ground cob nuts, 2 oz. butter (oiled), 4 eggs; 1 small onion chopped very fine, 1 good pinch of mixed herbs, pepper and salt to taste, and enough milk just to smoothly moisten the mixture. Mix all the ingredients thoroughly, turn into a buttered bread tin and steam 2-1/2-3 hours; turn out and serve with brown sauce.
Macaroni is one of the most nutritious farinaceous foods. It is made from Italian wheat, which contains more flesh-forming matter than butcher's meat. In the manufacture of macaroni some of the bran is removed from the flour, but the meal left is still very rich in flesh-forming matter. As the coarser particles of the bran have been taken away, macaroni is slightly constipating, and must therefore always be eaten with green vegetables, onions, or fruit. Macaroni should always be boiled before being made into various dishes. It may be cooked in plain water, or in milk and water; a little salt may be added by those who use it, and care should be taken to use just enough water to cook it in, so that when the macaroni is done, little or no fluid may be left, but if any does remain it should be saved for sauce, stock for soup, &c., as it contains valuable nutritive material. Macaroni takes from 20 minutes to 1 hour to cook, according to the kind used. That which is slightly yellow is to be preferred to the white, as the latter is usually poorer than the former in mineral salts and flesh-forming substances. From 2 to 4 oz. may be regarded as the amount to be allowed at a meal for grown-up persons.
A very simple nourishing and satisfying meal can be made from macaroni plainly boiled; it may be eaten with any kind of vegetables, or baked potatoes, or fried onions, and if desired, with grated cheese, onion, caper, or parsley sauce.
MACARONI (Italian).
1/2 lb. of spaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, pepper and salt to taste. Boil the macaroni till tender in 2 pints of water, to which the butter has been added. When soft add seasoning, the cheese, and the parsley. Beat the eggs well in the dish in which the macaroni is to be served, pour over the mixture of macaroni and other ingredients, mix all well with the eggs, and serve. If neither spaghetti nor vermicelli are handy, use Naples macaroni.